Lemony Kale Salad with Parmesan Crisps

Since I'm on a strict diet that includes no sugar and very little carbs, I've been trying to find recipes so that my lunch is more than just almonds and cheese. This kale salad sounds so refreshing to me, what do you think? 

  • 5 tablespoons aged parmesan cheese, grated
  • 1 head lacinato (dino) kale, stems removed, leaves thinly sliced
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 teaspoon whole grain mustard
  • 1/8 teaspoon kosher salt, or to taste
  • 2 fried poached or sunny side up eggs for serving
To make Parmesan Crisps: 
Preheat the oven to 400 degrees F. 
Grate 5 tablespoons worth of aged Parmesan cheese.
Line a baking sheet with parchment paper.
 Measure 1 tablespoon of Parmesan cheese and place it in a pile on a baking sheet. Repeat for remaining cheese. 
Bake for 5 to 8 minutes, or until browned or crispy. 
Allow Parmesan crisps to sit on the hot baking sheet a couple of minutes before gently peeling the off the parchment. Use your hands to break the Parmesan crisps up into small bits for adding to the salad. 

Prepare the salad:
Add the raw (or blanched) chopped kale to a medium-size serving bowl. 
In a small bowl, whisk together the lemon juice, olive oil, garlic, mustard and salt until well combined.
Pour the dressing over the kale and toss until everything is well coated. 
Add the Parmesan crisps and served wit ha poached, fried or sunny side up egg. 

(image and recipe via the roasted root)

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