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.


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

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