Try This Red Pear Spritz, Yes Please: Roasted Pepper and Aioli Flatbread, Coconut Collards with Sweet Potato Rounds, Start Your Morning With a “Stress Less” Smoothie. A handful of almonds, a spoonful of beans, and a few flakes of salty parmesan turn this salad into a very satisfying meal. Directions In a large bowl, combine lemon juice, oil, 2 tbsp. In a large salad plate, add 1 bunch of kale, 1/2 cup of red onion, 1 cup of pomegranate seeds and 1/2 cup of chopped almonds. Why trust us? Add the tomatoes, radishes and cucumbers and toss to combine. Condiments. 4 tbsp Olive oil. And pasta salads need lots of seasoning to be able to taste the flavors through the dulling chill of the fridge. 1 large bunch curly kale (I have found that the organic varieties are more “frilly”) Give it a really good whisk. This honey-flavored kale salad makes our taste buds tingle. If keeping it in the fridge, keep the almonds separate and top portions of the salad with them right before serving. Kale, Avocado, and Citrus Salad to Send Off Summer, This Arugula and Chickpea Salad Is a Flavor Bomb, White Bean, Tuna, and Roasted Pepper Salad Recipe. Toss kale with celery and fennel and serve sprinkled with almonds and remaining 3 tbsp. The pasta salad, minus the almonds, will keep in an airtight container in the refrigerator for up to 4 days. Oils & Vinegars. In a large bowl, combine lemon juice, oil, 2 tbsp. 2 tbsp White wine vinegar. Add grated Asiago and you’ve got a stellar side. You may be able to find more information about this and similar content on their web site. Juice both lemons and measure out ½ cup juice. Fresh kale is tossed with almonds and Parmesan cheese in a tangy lemon vinaigrette. 1 Shallot. If serving all at once, sprinkle the almonds over the salad just before serving to keep them crisp. You may occasionally receive promotional content from the Los Angeles Times. Kale; Sliced almonds; Parmesan cheese; Lemon Vinaigrette (also very simple) Another thing I love about this recipe is that it can sit in the fridge for several days without becoming wilty and ruined. If you use Morton’s brand kosher salt or iodized table salt, use half as much as called for in the recipe since it is twice as salty as Diamond. Add the cold drained orzo and Parm to the kale and veggies and toss to combine with your hands or a spoon. Return the pasta to the pot once more, fill with cold water again and drain. This seems like a lot of salt but remember that most of it is going to the cooking water to season the pasta and will go down the drain with that water. 1 large bunch Kale. Add the cold drained orzo and Parm to the kale and veggies and toss to combine with your hands or a spoon. Especially if they are already dressed. Similarly, grate the garlic cloves on the Microplane (or finely mince with a knife) into the bowl. www.themeaningofpie.com/2011/09/kale-salad-with-lemon-and-parmesan https://www.self.com/recipe/kale-salad-with-dates-parmesan-and-almonds It’s a great repository for any other leftover meat or vegetables you have chilling in the fridge. 2 bunches of kale rinsed, patted dry, stalks & stems removed and chopped into bite-size pieces Add kale and massage with hands to incorporate. Parmesan, salt, and pepper. bunch (about 1 1/2 lbs.) In a large bowl, combine lemon juice, oil, 2 tbsp. Since I’m calling for a measured amount of salt here, it’s important to note we use the Diamond Crystal brand of kosher salt for our recipes. We may earn commission from links on this page, but we only recommend products we back. Salads are never like that…you pretty much eat them fresh or you don’t eat them at all. It has a subtle sweetness from currants and a nutty almond crunch. Tuscan kale, stems discarded and leaves thinly sliced (about 10 cups), small bulb fennel, quartered, cored, and very thinly sliced, NUTRITION (per serving): 261 cal, 11 g pro, 24 g carb, 7 g fiber, 3 g sugars (0 g added sugars), 16 g fat (2.5 g sat fat), 5 mg chol, 344 mg sodium, Here’s What Sugar Really Does to Your Brain. Nuts & Seeds. This satisfying salad is packed with savory cheese and crunchy almonds. Pour the juice into the bowl, along with the shallot, pepper and the remaining 1 tablespoon plus 1 teaspoon salt. Parmesan. Produce. Measure out your dressing ingredients and chop your vegetables while you’re waiting for the water to boil so you can make this salad super quick. 1 Salt and pepper. He has written three cookbooks and has worked as a food editor and recipe developer for several food media publications, such as Lucky Peach, Food & Wine, Saveur, Food Network and Buzzfeed/Tasty. I love the way the chewy bits of dried apricots and the creamy avocado contrast with the heartiness of the kale. —Ally Phillips, Murrells Inlet, South Carolina 10. You may be able to find more information about this and similar content at piano.io, Crunchy Turkey Salad for Thanksgiving Leftovers, A Pear and Spiced Walnut Salad for Winter, Mocktail, Anyone? Add the pasta and cook, stirring occasionally, for 10 minutes, which is 1 minute more than al dente, according to the package directions I found on all brands. This ingredient shopping module is created and maintained by a third party, and imported onto this page. If serving all at once, … Parmesan, salt, and pepper. Drain the orzo in a colander or sieve, then return it to the pot. Using a small mixing bowl, combine 1/3 cup of extra virgin olive oil, 2 tablespoons of apple cider, 1 tablespoon of dijon mustard, 1 tablespoon of honey, salt and pepper to taste. Slice the massaged kale into bite size pieces To make the dressing, add all ingredients to a bowl and whisk together until thoroughly combined To assemble the salad, place the kale, almonds, … I’ve been eating this salad of raw kale tossed in a red wine vinaigrette almost every day for the past month. Kale Salad with Lemon and Toasted Almonds. Add kale and massage with hands to incorporate. 8 ingredients. Add kale and massage with hands to incorporate. Recipe by Danelle: Let's Dish Recipes. While the pasta cooks, use a Microplane grater to finely grate the lemon zest into the largest bowl you own. Whisk in the olive oil, then add the kale and use your hands to massage it with the dressing until evenly coated. Bring a large pot of water to a boil and season it with 2 tablespoons salt. Kale, lots of crunchy vegetables and an assertive dressing make pasta salad worth eating again. Immediately add cold water from the faucet to the pot until it covers the orzo, then drain away the water. Taste and season with more salt and pepper if needed. 1/2 cup nuts like almonds hazelnuts, brazil or macadamia, coarsely chopped This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. Kale Pasta Salad With Parm and Smoked Almonds, 3 tablespoons plus 1 teaspoon kosher salt (see Kitchen Note below), plus more, 1 bunch (9 ounces) kale, stalks removed and leaves torn into 1-inch pieces (about 4 tightly packed cups), 1 large shallot or ½ small red onion, thinly sliced, 2 teaspoons freshly ground black pepper, plus more, ¼ cup plus 2 tablespoons everyday olive oil, 1 cup cherry or grape tomatoes (about 6 ounces), halved, 6 breakfast radishes, trimmed and halved or quartered, 2 Persian cucumbers (about 7 ounces), quartered lengthwise, then cut crosswise into 1-inch chunks, ½ cup smoked almonds or roasted salted almonds, roughly chopped, Once-Baked Mashed Potatoes With Fried Sage Skins, Very Slow-Roasted Yams With Seven-Herb Sauce, Broccoli salad with roasted peppers and cashews, Butter-Crisped Turkey With Roasted Bread Salad, Dry-Fried Green Beans and Mushrooms With Sizzled Onions, Very Slow-Roasted Yams With Rosemary-Maple Walnuts, Apple Fritter Cake with Butterscotch Glaze. Parmesan, salt, and pepper. Dressing~ 2 large cloves of garlic, finely chopped 3 Tablespoons extra virgin olive oil 2 Tablespoons Dijon mustard 1 teaspoon honey Zest and juice of 1 large lemon (3-4 Tablespoons juice) or red wine vinegar. Prevention participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. 4 tbsp Lemon juice. Baking & Spices. Ben Mims is the cooking columnist for the Los Angeles Times.