Garlic Kale Salad with Lemon
User Reviews
5
Garlic Kale Salad with Lemon
Description
This salad starts by confiting eight peeled garlic cloves in olive oil over low heat until soft but not brown, or roasting them slowly in the oven for two hours. The garlic, combined with fresh parsley, grated Pecorino Romano cheese, lemon juice, and apple cider vinegar, is blended into a smooth green goddess dressing with the confit oil. Meanwhile, chopped kale is massaged with olive oil and lemon juice, softening the tough leaves and imparting fresh citrus notes.
The dressing is tossed with the tenderized kale along with toasted pepitas for texture and additional grated Pecorino, creating a salad with a balance of creamy, bright, and nutty flavors. The cheese adds a sharp, salty element while the garlic confit provides a mellow, aromatic depth.
The salad works well as a side dish or light meal, offering a nutritious option featuring kale's texture and rich flavor enhancements. Variations on the cheese and nuts can accommodate different dietary preferences.
The recipe provides tips on olive oil quantities and suggests vegetarian cheese and alternative seeds or nuts for garnish.
Ingredients
Green Goddess Salad Dressing
- 8 garlic cloves
- ¼ cup olive oil or enough to cover garlic cloves in pan
- ¼ cup parsley fresh
- ⅓ cup Pecorino Romano cheese grated (divided, set aside 2 tablespoons for garnish)
- 1 tablespoon lemon juice fresh
- 1 tablespoon apple cider vinegar or white wine vinegar
Assemble the Salad
- 10 oz kale chopped into small pieces
- 1 tablespoon olive oil for massaging the kale
- ½ tablespoon lemon juice
- ¼ cup Pepitas
- 2 tablespoons pecorino romano
Instructions
- Add 8 to 10 peeled cloves of garlic into a saucepan and add enough olive oil to cover the garlic - typically about ¼ cup. Cook on low flame for about 30 minutes until the garlic is soft (but it should not brown!)Alternatively, you can place the garlic in an oven-safe bowl, fill with olive oil so it covers the garlic and then roast at 250°F for 2 hours.
- Meanwhile, shred 10 oz of kale into bite-sized chunks and place in a mixing bowl. Remove a tablespoon of olive oil from the garlic confit and add to the kale along with lemon juice evenly and massage the kale (softly press down on as many pieces as you can) and set aside
- To make the salad dressing: after 30 minutes, using a slotted spoon, remove the garlic pieces and transfer to a small blender or food processor. Add olive oil from garlic confit, along with ¼ cup of fresh parsley, ⅓ cup of grated pecorino Romano cheese, and 1 tablespoon each of lemon juice and apple cider vinegar. Pulse together to form a creamy green salad dressing
- Add ¼ cup of pepitas to a small sauce pan and toast them for about 4-5 minutes until they're crunchy. Toss the kale with the salad dressing and add the remaining pecorino and serve fresh!
Notes
- You may need more olive oil to cover garlic cloves depending on pan size; reserve any excess oil for cooking later.
- Use freshly grated Pecorino Romano and select a vegetarian-friendly variety if preferred.
- Substitute pepitas with any toasted seeds or nuts based on availability or preference.
- Apple cider vinegar can be replaced with red wine vinegar for a different acidity profile.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Calories | 261kcal | 13% |
| Carbohydrates | 10g | 3% |
| Protein | 8g | 16% |
| Fat | 23g | 35% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 11mg | 4% |
| Sodium | 161mg | 7% |
| Potassium | 441mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 7443IU | 149% |
| Vitamin C | 93mg | 103% |
| Calcium | 240mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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