Kale Salad with Parmesan, Lemon, and Black Truffle Oil
User Reviews
5
2 reviews
Excellent
Kale Salad with Parmesan, Lemon, and Black Truffle Oil
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A fancy kale salad with lemon, black truffle oil, and parmesan cheese.
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Ingredients
- 2 kale approx. 5-6 cups when chopped
- lemon juice of 1/2 large
- 3 Greek yogurt heaping tablespoons
- 1-2 cloves garlic minced
- 1/4 teaspoon black truffle oil
- 1 teaspoon olive oil
- salt to taste
- black pepper to taste
- 1/2 cup Parmesan Cheese prefer freshly grated
Instructions
- Prepare kale by tearing leaves from the stems. Chop the kale into small strips/pieces. Place in a large salad bowl.
- Grate parmesan cheese. Set aside.
- Prepare the dressing by adding the lemon juice, Greek yogurt, garlic, truffle oil, olive oil, and salt & pepper to a small bowl, and then whisking the ingredients until smooth.
- Add the parmesan to the salad bowl and then toss the kale and parmesan with the dressing.
- I recommend covering the salad and letting it sit in the fridge for at least an hour prior to serving, but this isn't necessary.
Notes
- Makes 2 entree sized salads or 4 appetizer/side salads.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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