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

Name: Baby Kale Salad with Pine Nuts, Parmesan, and Lemon Vinaigrette
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 3 tbsp. fresh lemon juice; Kosher salt and freshly ground black pepper, to taste; 1 ⁄ 3 cup olive oil; 5 oz. baby kale; 1 cup shaved parmesan; 3 ⁄ 4 cup pine nuts, lightly toasted

Serves
serves 6

ANDÉ BARANOWSKI

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.

Ingredients

3 tbsp. fresh lemon juice
Kosher salt and freshly ground black pepper, to taste
¹⁄₃ cup olive oil
5 oz. baby kale
1 cup shaved parmesan
³⁄₄ cup pine nuts, lightly toasted

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Instructions

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.