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Lemony Kale Salad

A member of the cabbage family, kale is packed with beta-carotene and other nutrient-rich antioxidants. Try substituting this powerhouse vegetable for your usual salad greens, and serve alongside a comforting soup.
The Martha Stewart Show, September 2010
  • Yield Serves 4
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Ingredients

  • 1 tablespoon lemon zest
  • Juice of 1 lemon
  • 1/4 cup extra-virgin olive oil
  • 8 cups coarsely chopped kale, ribs removed
  • 1/2 cup shaved Parmesan cheese
  • 1/3 cup toasted blanched hazelnuts, coarsely chopped
  • Coarse salt and freshly ground black pepper

Directions

  1. In a large bowl, whisk together lemon zest, lemon juice, and olive oil until well combined. Add kale and toss to coat. Add Parmesan and hazelnuts; season with salt and pepper. Toss before serving.

Recipe Reviews

Reviews (3)

  • semih
    18 May, 2013

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  • John White
    7 Jan, 2013

    Great recipe. We have been hooked on this salad for a while now and still cannot get tired of it.

  • LuvsShore2Mtns
    24 Oct, 2012

    Preparing this recipe is very fast and easy. The lemon dressing decreases the slight bitter taste Kale can sometimes have and the parmesan cheese and hazelnuts gave it delightfull textures. Best of all - the food finicky males in my house loved it as a healthy accompanyment to their grilled burgers. Suggestion - if you're not a fan of citrus, use lease lemon juice or add more ground black pepper. I found roasted hazelnuts at a local mediteranian cafe/market, which saved even more time.