This Kale Salad with Parmesan & Shallot Dijon Dressing is super easy to prepare and only requires a few ingredients. We will start by making a simple homemade vinaigrette and finish things off with lots of parmesan cheese. It is fresh, salty, tangy, sweet, and the perfect easy side dish.
I have been on a kale salad kick lately. It holds up very well to so many different types of dressings. I love the crunch and texture of kale, especially when it is prepared properly for a salad.
Not to mention it is full of micronutrients and fiber, which is always a win! But taste is still the number one priority in my book. So let's get our greens in and enjoy the taste of them in this yummy kale salad.
Try my Easy Crispy Chicken Tender Dinner Salad or my Warm Butternut Squash Pesto Orzo Salad for some more tasty salad ideas!
Best Kind of Kale for a Kale Salad
There are actually a few different kinds of kale you might see in your local grocery store. Curly kale is the most common kind. It comes in bunches or in bags pre-cut and washed. There is also dinosaur (or lacinato) kale, which is very tender. These are the two most popular types. You may have also seen or heard of baby or Chinese kale.
Each variety of kale is good for different things. For most kale salads you will use curly green kale or red kale. These are best for salad because they hold up well to the dressing because of their tougher texture.
I also recommend buying the kale in a bunch (stems and all). Sometimes I will buy the kale pre-cut and washed for cooking or smoothies, but I often find some of it will be brown or slimy. Stick to the bunch for salads!
How To Prepare Kale for a Kale Salad
Start by giving the kale a nice bath. I throw it all in a colander and run lots of water over it to wash it throughly. You can also use veggie wash.
Next we need to remove the stems. There is a thick (and very tough to chew) stem down the center of each leaf. If you run two finger on either side of the stem, the leaves will easily detach. I throw the stems in the freezer and use them for smoothies.
Some of the kale leaves will be in large pieces still. I like to use my hands to tear the kale into bite size pieces (about the size of a quarter). These smaller pieces make the kale salad more enjoyable and easier to eat.
Then I run all of the bite size kale leaves through my salad spinner to remove as much water as possible. I love this salad spinner! No one likes a watery salad.
Lastly you must massage the kale. This will make it much more tender and palatable. It may seem weird, but squeeze and rub all of the leave for a few minutes. This is what makes a good kale salad.
Let's Get Cooking
- Make the dressing. I like to use a small jar or container with a lid to mix all of the ingredients. All you have to do is shake it up to mix the dressing. This also makes for easy storage if prepping ahead of time.
- Remove more water. After I have used the salad spinner, I dump all of the kale in a large bowl for tossing. I take a paper towel to blot the kale and remove even more water from the salad.
- Massage the kale. Like I mentioned above you have to massage the kale. Using a little olive helps make the kale so tender. Spend a couple of minutes massaging the leaves.
- Toss it all together. Add the dressing and the parmesan. Toss well to make sure every leaf is well coated.
- Make the dressing. I like to use a small jar or container with a lid to mix all of the ingredients. All you have to do is shake it up to mix the dressing. This also makes for easy storage if prepping ahead of time.
- Remove more water. After I have used the salad spinner, I dump all of the kale in a large bowl for tossing. I take a paper towel to blot the kale and remove even more water from the salad.
- Massage the kale. Like I mentioned above you have to massage the kale. Using a little olive helps make the kale so tender. Spend a couple of minutes massaging the leaves.
- Toss it all together. Add the dressing and the parmesan. Toss well to make sure every leaf is well coated.
Let's Make This Salad a Main Dish
I love to serve this salad as a side with a hearty main dish because it is so light and fresh, but you can also beef up this salad and make it a hearty entrée. I like to do this by adding some more fat, carbs, protein, and texture.
- Add chicken or shrimp. These are both great sources of protein. A lightly seasoned and grilled or pan fried protein makes for add great addition on top of this kale salad.
- Sprinkle on some nuts or seeds. This is easy way to add texture, fat, and protein all at once. Try adding some almonds, pumpkin seeds, or hemp seeds.
- Make some homemade croutons. Cube some bread, drizzle with olive oil, and season with salt and pepper. Bake these until golden and crispy. You could also crumble some cracker or pita chips on top.
- Add a grain. Turn this salad into more of a nourish bowl. Start with this salad as a base. Layer on some rice, quinoa, or orzo.
- Try a plant based protein. Roasted chickpeas are a great salad topper. They add some nice texture, while also adding more protein and fiber.
Kale Salad with Parmesan & Shallot Dijon Dressing
This Kale Salad with Parmesan & Shallot Dijon Dressing is super easy to prepare and only requires a few ingredients. We will start by making a simple homemade vinaigrette and finish things off with lots of parmesan cheese. It is fresh, salty, tangy, sweet, and the perfect easy side dish.
4
servings20
minutesIngredients
1 large bunch green or red kale, stems removed
1 teaspoon olive oil
½ cup shredded parmesan cheese
- Dressing
1 Tablespoon olive oil
1 Tablespoon red wine vinegar
1 Tablespoon lemon juice
1 Tablespoon dijon mustard
2 teaspoons honey
½ teaspoon worcestershire
1 clove garlic, minced finely
½ shallot, sliced very thinly
1 Tablespoon grated parmesan
½ teaspoon salt
½ teaspoon pepper
Directions
- In a small jar with a lid (or bowl with a whisk), add all the ingredients for the dressing and shake (or whisk) until well combined. Set aside.
- In a large bowl, add the kale leaves. Use a paper towel to remove any excess water on the leaves.
- Add 1 teaspoon of olive to the kale leaves. Massage for a few minutes until kale is tender and fully coated.
- Add the dressing and the parmesan to the kale leaves and toss well.
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