Cooking From Memory ~ A Recipe Journal


Baby Kale Salad with Pine Nuts, Parmesan, and Lemon Vinaigrette

Kale Salad

Ingredients ~

  • 3 Tablespoons fresh squeezed lemon juice (or about the juice of one medium lemon)
  • Kosher salt and freshly ground black pepper, to taste
  • ⅓ cup olive oil
  • 5 oz. baby kale
  • 1 cup shaved parmesan
  • ¾ cup pine nuts, lightly toasted  Whisk lemon juice, salt, and pepper in a large bowl; while whisking, slowly drizzle in oil until emulsified. Add kale, parmesan, pine nuts, salt, and pepper; toss to combine.Serves 6 Photo Credit: Andre Baranowski

Method ~

Whisk lemon juice, salt, and pepper in a large bowl; while whisking, slowly drizzle in oil until emulsified. Add kale, parmesan, pine nuts, salt, and pepper; toss to combine. Serves 6

Photo Credit: Andre Baranowski

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