Parmesan Pistachio Kale Salad
User Reviews
5
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Total Time
20 mins
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Servings
4
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Course
Main Course, Salad
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Cuisine
American
Parmesan Pistachio Kale Salad
Description
Parmesan Pistachio Kale Salad features chopped lacinato kale leaves tenderized by massaging in olive oil before being dressed with a creamy parmesan dressing. The dressing is a blend of finely grated Parmesan cheese, Greek yogurt, garlic, Dijon mustard, red wine vinegar, lemon juice, and olive oil, pureed until smooth. This creamy dressing coats the kale evenly after tossing, balancing kale's robust flavor and texture. Roasted chopped pistachios add a crunchy texture that complements the rich, tangy parmesan and yogurt dressing. The shaved Parmesan adds an extra layer of nutty richness.
The olive oil massage helps soften the kale, making it less fibrous. The dressing combines acidity from lemon juice and vinegar along with the slight pungency of garlic and fresh chives to brighten the dish. Tossing the salad thoroughly allows the flavors to meld, while the pistachios provide a pleasing contrast in texture and a buttery note.
This salad works well as a side dish or light lunch for those who appreciate hearty greens dressed with a creamy, savory sauce. The pistachio garnish adds color and a welcome crunch, rounding out the dish's flavor profile nicely.
Ingredients
- 2 kale leaves removed from stems and chopped, lacinato, bunches
- 1/2 tablespoon olive oil
- 1/4 cup pistachios chopped, roasted
- 1/4 cup Parmesan Cheese shaved
creamy parmesan dressing
- 1/2 cup Parmesan Cheese finely grated
- 3 tablespoons Greek yogurt
- 1 garlic clove
- 1 tablespoon chives freshly snipped
- 1/2 tablespoon Dijon mustard
- 2 teaspoons red wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 lemon juiced
- 1/2 cup olive oil
Instructions
- Place the kale leaves in a large bowl. Drizzle with the olive oil and massage the oil into the leaves.
- Let the kale sit while you make the dressing. In a food processor, combine the cheese, yogurt, garlic, mustard, vinegar, lemon juice, salt and pepper. Blend until pureed. With the processor still on, stream in the olive oil until a creamy dressing forms. [This will make more dressing than needed, but you can store it sealed in the fridge for about 3-4 days and stir well before using.]
- Drizzle a few tablespoons of the dressing over the kale and toss it well. I like to toss this for a food 1 to 2 minutes so the dressing is evenly dispersed. Cover with the chopped pistachios and shaved parmesan. Serve!
User Reviews
Overall Rating
5
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