108 Salads
Delicate kale ribbons are covered with a lemon and pepper vinaigrette and tossed with Parmesan and bacon bits.
Kale and Parmesan Salad Prep Time: 10
mins
Ingredients 12 lacinato or dinosaur kale leaves ⁄4 tsp. sea salt
1
4 oz. (110g) uncured bacon (about 4 slices), minced 2 TB. extra-virgin olive oil 2 tsp. fresh lemon juice ⁄2 tsp. freshly ground black pepper
1
⁄4 cup grated or shaved Parmesan
1
Cook Time: 6
mins
Yield:
2 salads
1
Remove woody stems from lacinato kale. Roll leaves together to form a loose bundle. Carefully slice kale crosswise into very thin slices or ribbons.
2
Place kale in a colander or strainer over the sink. Sprinkle with sea salt and gently massage to coat kale. Let sit for 5 minutes.
3
Meanwhile, heat a medium skillet over medium heat. Add bacon and cook for 4 to 6 minutes, stirring occasionally, until bacon is crisp. Remove bacon from the skillet and place on a paper towel. Reserve bacon drippings.
Serving Size: 1 salad
The chopping technique used for the kale in this salad is called chiffonade. The thin ribbons soften the rigid kale texture.
4
In a small mixing bowl, whisk extra-virgin olive oil with bacon drippings. Add lemon juice and black pepper and whisk together to make dressing.
5
Squeeze any water out of kale. Place kale in a large salad bowl and toss with dressing to coat. Top with bacon pieces and Parmesan to serve.
Variation: To mix it up a bit, replace kale with 3
cups thinly sliced red chicory or radicchio, and use blue cheese instead of Parmesan for a delicious Radicchio and Blue Cheese Salad.
Nutrition per Serving 63% Protein 29% Fat
8% 0.8:1
Net Carb
Calories
Fat
Protein
Total Carbohydrate
Dietary Fiber
Net Carbohydrate
Ratio
516
36g
37g
14g
3g
11g
