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Parmesan Pistachio Kale Salad

A simple and flavorful recipe that's sure to be a favorite.

Total Time
20 mins
Servings: 4
Course: Main Course , Salad
Cuisine: American

Ingredients

  • 2 bunches lacinato kale leaves removed from stems and chopped
  • 1/2 tablespoon olive oil
  • 1/4 cup roasted pistachios chopped
  • 1/4 cup shaved Parmesan cheese
creamy parmesan dressing 
  • 1/2 cup finely grated Parmesan cheese
  • 3 tablespoons Greek yogurt
  • 1 garlic clove
  • 1 tablespoon freshly snipped chives
  • 1/2 tablespoon Dijon mustard
  • 2 teaspoons red wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 lemon juiced
  • 1/2 cup olive oil

Instructions

    Cup of Yum
  1. Place the kale leaves in a large bowl. Drizzle with the olive oil and massage the oil into the leaves.
  2. 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.]
  3. 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!