{Festival Of Food} Kale & Parmesan Summer Salad

I’ve put loads of effort into my garden this year, and to be honest, thus far, it hasn’t really paid off! I’m hoping now that summer’s finally arrived, we may have better luck. It certainly can’t get much worse. Kale & Parmesan Salad

That said, the one thing in my garden that’s been glorious, and a steady producer, has been the Kale plant.

I do like Kale, but planted this specially for Kale chips, and maybe some smoothies. I find Kale generally rubbery and tough, and eat it because it’s good for me. Unfortunately I don’t know what variety of Kale I planted, but the leaves are smaller than the ones in the shop, and much more tender, making a delicious raw salad.

{Festival Of Food} Kale & Parmesan Summer Salad
 
Prep time
Total time
 
A lovely, light, spring time salad, perfect with baby kale, soft, tender and juicy. There's no science to the quantities here - just use what you have. Three cups of kale pretty much loosely fills the TM31 bowl.
Author:
Recipe type: Side Dish, Salad
Cuisine: Healthy, Salad, Summer
Serves: 3
Ingredients
  • (60g) 5 Tablespoons Olive Oil, Divided
  • (15g) 2 Tablespoons Lemon Juice
  • 3 cups (750ml) Stemmed And Sliced Kale
  • (60g) ⅓ cup (80ml) Grated Parmesan Cheese
Instructions
  1. Whisk together the lemon juice and olive oil until well blended.
  2. Add salt and pepper to taste.
  3. In a large bowl, toss together the kale, dressing, and Parmesan cheese.
  4. Enjoy!

nutrition

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9 thoughts on “{Festival Of Food} Kale & Parmesan Summer Salad

  1. Isn’t it interesting how the plants we grow at home can differ from what we buy at the store? I find most of my plants to be less robust than store bought, but I chalk it up to lack of fertilizer and chemicals.

    I’ve never tried kale, actually, but that salad looks so cool and fresh, it makes me want to!

  2. Mmmm, your kale salad looks delicious! I LOVE kale, but I usually eat it cooked because its flavor is generally a little on the bitter side for me to want to eat raw. I’ll give it another go with this recipe and some baby leaves from my garden—thanks for the tip!

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