Kale Salad with Pine Nuts & Parm
Our simple kale salad is truly a weeknight champion - minimal chopping, minimal prep time, and minimal dishes.
Ingredients
- ⅓ cup pine nuts
- ¼ cup plus 2 Tablespoons extra virgin olive oil, divided
- 1 10-ounce package of Kale, cut and rinsed
- 2 teaspoons champagne vinegar
- ½ Tablespoon whole grain mustard
- Kosher salt and fresh cracked pepper to taste
- ⅓ cup finely grated parmigiano reggiano
Instructions
- In a small pan over medium heat, toast the pine nuts for 5-7 minutes, until golden brown and aromatic. Allow to fully cool. Pulse pine nuts in a food processor a few times until you have finely chopped pine nuts. Do not over pulse or your nuts will turn into a powder. Set aside.
- In a large bowl, massage the kale with 2 Tablespoons of the extra virgin oil until tender. Remove any pieces of kale rib. In a small bowl whisk together the remaining 1/4 cup of extra virgin olive oil, champagne vinegar, mustard, salt and pepper. Pour over kale and toss (you might not need all of the dressing). Top with pine nuts, grated parmigiana reggiano, and serve.