| | | |

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
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Crispy Kale Parmesan Salad

Crispy Kale Parmesan Salad with Lemon Vinaigrette


Units Scale

  • 1 bunch of kale, rinsed and dried
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/41/2 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


  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.
  • Prep Time: 15 minutes
  • Inactive Time: 0 hours
  • Cook Time: 10 minutes


  • Serving Size: 1 grams
  • Unsaturated Fat: 0

Similar Posts