"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Kale Lemon Salad Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Kale Lemon Salad, by , is from Keller Family Cookbook; 3rd Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Emily Keller

Category:
Category:

Ingredients:  
Ingredients:  
SALAD:
12-14 ounces kale (about 2 bunches), stemmed and finely shredded or chopped
Pinch of sea salt or coarse kosher salt
1/4-1/3 cup dried cranberries or cherries
3-4 slices cooked, crumbled bacon (optional)
DRESSING:
3 tablespoons olive oil
3 tablespoons freshly squeezed lemon juice
Pinch coarse black pepper
Pinch of coarse kosher salt
1 tablespoon pure maple syrup or honey
PECAN PARMESAN TOPPING:
1/2 cup pecan halves, lightly toasted
2 tablespoons freshly grated Parmesan cheese
1 tablespoon olive oil
1/4 teaspoon coarse kosher salt

Directions:
Directions:
DIRECTIONS:

For the salad, place the chopped kale in a bowl and sprinkle with a pinch of salt. Rub the salt into the kale for 2-3 minutes. Youíll notice the kale starting to soften and darken in color.

For the dressing, whisk together all the ingredients until well-combined. Pour over the salad and toss well. Cover and refrigerate for about an hour (you can serve it right away but I think it tastes best if the kale and dressing have time to sit for an hour).

For the pecan parmesan topping, pulse the pecans in a blender or food processor until coarsely chopped. Add the Parmesan, olive oil and salt and continue to pulse until it resembles coarse crumbs. The size is up to you but I like the pieces fairly small (but not turning to mush, if that makes sense).

Add the craisins and bacon to the salad and toss.

Sprinkle the pecan topping over the salad. Serve immediately.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This salad is best served the day itís made (unless storing the pecan topping/bacon separately Ė then the kale and dressing can be combined up to a day in advance).

This is from a website that Brooke and Sarah introduced me to, www.melskitchencafe.com She has lots of yummy recipes!

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

2W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!