Fall | Recipes | Salad | Seasons | Side Dish

Crispy Kale Parmesan Salad with Lemon Vinaigrette

Kale Salad 2

Last month I spent a long weekend in New Orleans. My friend Deanna and I felt it was our duty to try out our way through town and I will be sharing my weekend guide next week.  I couldn’t wait one day more to share my new favorite salad that was inspired by my trip. This Crispy Kale Salad is a mash up of kale chips and a kale salad, topped with a lemony vinaigrette, toasted pine nuts and tomatoes.

The first night in New Orleans we visited Domeninca, one of John Besh’s restaurants. We tried the Crispy Kale Salad. Amazing! I still think about that salad. It was coated with chickpea flour and fried. They served it with parmesan, tomatoes and a lemon vinaigrette.

Back at home I knew wanted to recreate it but was pretty sure none of your would want to deep fry the kale. I set out to make a healthier version. Recently at a bachelorette cooking party many of the girls were saying they didn’t like kale. I quickly made a batch of kale chips and won a few of them over. Hopefully, this salad will convince you to give kale a try.

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This salad is crazy easy to make. Place the kale on the sheet and toss with olive oil. I used Lacinto Kale which is popular in Tuscany. It is a little sweeter and tastier than other versions. I use a Misto Brushed Aluminum Olive Oil Sprayer“>Misto olive oil spray can that finely mists my favorite olive oil over the kale. You use less oil – which means fewer calories!

Crispy Kale Chips 2

Add the salt, pepper and red pepper flakes.

Crispy Kale Salad 3

Sprinkle with parmesan cheese and bake until crisp, about 7-10 minutes. Toss with the lemon vinaigrette, pine nuts and remaining parmesan cheese.

Crispy Kale Parmesan Salad

Yield: 2

Crispy Kale Parmesan Salad with Lemon Vinaigrette

Crispy Kale Parmesan Salad
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

  • 1 bunch of kale, rinsed and dried
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 - 1/2 teaspoon red pepper flakes
  • 1/2 cup parmesan cheese, divided
  • 2 tablespoons toasted pine nuts
  • 1/2 cup cherry tomatoes
  • 1/2 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon brown sugar or honey
  • 1/4 teaspoon sea salt
  • Pepper
  • up to 1/4 cup olive oil

Instructions

  1. Heat oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Toss kale with olive oil, sea salt, pepper and red pepper flakes. Place on baking sheet and sprinkle with 1/4 cup parmesan cheese. Bake for 8-10 minutes or until the kale is crisp.
  3. Place on platter, top with lemon vinaigrette, parmesan cheese, pine nuts and tomatoes.

Nutrition Information:

Yield:

2

Serving Size:

1 grams

Amount Per Serving: Unsaturated Fat: 0g