Kale and Parmesan Salad

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 Cook Time: 6 mins Yield: 2 salads

Ingredients

12 lacinato or dinosaur kale leaves

1⁄4 tsp. sea salt 4 oz. (110g) uncured bacon (about 4 slices), minced 2 TB. extra-virgin olive oil 2 tsp. fresh lemon juice 1⁄2 tsp. freshly ground black pepper 1⁄4 cup grated or shaved

Parmesan 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.

2Place kale in a colander or strainer over the sink. Sprinkle with sea salt and gently massage to coat kale. Let sit for 5 minutes.

3Meanwhile, 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.

4In a small mixing bowl, whisk extra-virgin olive oil with bacon drippings. Add lemon juice and black pepper and whisk together to make dressing.

5Squeeze 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.

Nutrition per Serving

Fat 63% Protein 29% Net Carb 8% Ratio 0.8:1 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.

Calories 516

Fat 36g

Protein 37g

Total Carbohydrate 14g

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.

Dietary Fiber 3g

Net Carbohydrate 11g