The vibrant flavor of this kale salad with Parmesan and a lemony dressing will have you coming back for doubles!
This kale salad feels almost regal: simple to prepare, but bold in flavor. The combination of hearty kale, salty Parmesan ribbons, and a bright lemon dressing is surprisingly satisfying — you may well find yourself going back for seconds. There’s no need for guilt; this salad is fresh, light, and full of character.
Parmesan is one of my favorite cheeses — salty, savory, and a little briny. It’s especially welcome on dairy-focused meals. If you enjoy Parmesan, consider pairing this salad with other Parmesan-forward dishes. A practical tip: some aged Parmesans require waiting before eating meat afterward, so if you plan a meat course later, check the cheese label.
I almost skipped making this because I didn’t have a dedicated cheese slicer or grater, but a simple Y-peeler works beautifully to create thin ribbons of Parmesan. No special tool required — just a little patience and careful shaving gives perfect, delicate slices that complement the kale.
I prefer the salad kept clean and simple so the flavors of the kale, Parmesan, and lemon dressing can shine. If you want to add more texture or sweetness, try optional mix-ins such as pomegranate seeds, croutons, toasted nuts, roasted mushrooms, or sliced cucumbers.
Kale Salad with Parmesan and Lemon Dressing
Print Recipe
Ingredients
- ¼ of a Parmesan cheese wedge (I used the 5.5-oz. Tuscanini cheese, so it’s about 1 oz.)
- 4 oz. (approx.) kale, cut into bite-size pieces
Dressing:
- 2 Tbsp olive oil
- 2 Tbsp lemon juice
- ½ tsp salt
- 1 garlic clove, crushed
Instructions
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Combine the dressing ingredients in a small bowl and whisk until smooth. Set aside to let the flavors meld.
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Use a Y-peeler or vegetable peeler to shave the Parmesan into thin, ribbon-like slices.
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Place the kale in a serving bowl, add the shaved Parmesan, then drizzle the dressing over the salad. Toss gently to coat evenly and serve.
Notes
Keep the salad simple to let the main flavors shine, or add extras like pomegranate seeds, roasted mushrooms, croutons, sliced cucumbers, or chopped nuts for more texture and contrast.
Recipe by Faigy Murray