Megan’s Kale Salad
15m prep 5m cook 20m ready
4 servings This salad is our bid for kale’s longevity as a salad green; smoky, toasted pumpkin seeds add richness and texture to the leaves, which soften slightly from being massaged in lemon juice and oil. Kale has logistical advantages as well: Since its leaves are sturdy, it may be dressed well ahead of time, making it perfect for picnics and potlucks.
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Ingredients
- 1 bunch lacinato kale (about 12 ounces)
- 2 tablespoons lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 large garlic clove, minced or grated on a rasp grater
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 teaspoon vegetable oil
- ¼ cup pumpkin seeds
- ½ teaspoon smoked paprika
- (Grated Parmesan)
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Step 1.
Remove the midribs from: 1 bunch lacinato kale (about 12 ounces)
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Step 2.
Shred the leaves crosswise into thin strips. In a salad bowl, combine: 2 tablespoons lemon juice; 1 tablespoon extra-virgin olive oil; 1 large garlic clove, minced or grated on a rasp grater; ¼ teaspoon salt; ⅛ teaspoon black pepper
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Step 3.
Add the kale leaves, toss with the dressing, and massage until they soften, about 1 minute. Set aside. Warm in a small skillet over medium heat: 1 teaspoon vegetable oil
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Step 4.
Add and stir frequently until toasted, about 5 minutes: ¼ cup pumpkin seeds
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Step 5.
Remove the skillet from the heat and toss the pumpkin seeds with: ½ teaspoon smoked paprika
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Step 6.
Top the salad with the pumpkin seeds and, if desired: (Grated Parmesan)
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