Baby Kale Salad with Pine Nuts, Parmesan, and Lemon Vinaigrette

  • Serves

    serves 6


This quick, zesty kale salad from Florida chef Jeffery Jew gets a decadent touch from rich pine nuts and ribbons of parmesan cheese.

Featured in: Life of the Party.


  • 3 tbsp. fresh lemon juice
  • Kosher salt and freshly ground black pepper, to taste
  • 13 cup olive oil
  • 5 oz. baby kale
  • 1 cup shaved parmesan
  • 34 cup pine nuts, lightly toasted


Step 1

Whisk lemon juice, salt, and pepper in a large bowl; while whisking, slowly drizzle in oil until emulsified. Add kale, parmesan, pine nuts, salt, and pepper; toss to combine.

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