Description
A fresh and vibrant Baby Kale Salad dressed with a tangy Dijon and white wine vinegar dressing, enhanced by the sharpness of shallots and the savory depth of parmesan cheese. This easy and quick no-cook salad is perfect as a light lunch or a healthy side dish.
Ingredients
Scale
Dressing
- 3 tablespoons extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon ground black pepper
Salad
- 5 ounces baby kale
- 2 shallots
- 2 ounces parmesan cheese
Instructions
- Prepare the Dressing: Combine the olive oil, Dijon mustard, white wine vinegar, kosher salt, garlic powder, dried oregano, dried thyme, and ground black pepper in a small bowl. Whisk briskly until all ingredients are well incorporated and the dressing is smooth.
- Toss the Kale: Place the baby kale in a large bowl and pour the prepared dressing over it. Toss thoroughly to ensure that each leaf is evenly coated with the flavorful dressing.
- Slice Shallots and Parmesan: Peel the shallots and thinly slice them. Use a cheese grater or vegetable peeler to create shards or slices of parmesan cheese. Break up any large pieces to ensure even distribution throughout the salad.
- Combine and Serve: Add the sliced shallots and parmesan shards to the kale. Toss gently to combine all ingredients well. Serve the salad immediately for the freshest taste and best texture.
Notes
- For a nuttier flavor, lightly toast the dried herbs before mixing into the dressing.
- Use fresh, high-quality extra virgin olive oil for the best taste.
- Parmesan cheese can be substituted with Pecorino Romano for a sharper bite.
- Salad is best served immediately; kale may wilt if left dressed too long.
- Add toasted pine nuts or walnuts for additional texture and flavor, if desired.
