Description
A fresh and vibrant kale salad tossed with a creamy lemon and Greek yogurt dressing, enhanced with the rich flavors of black truffle oil and topped with freshly grated Parmesan cheese. This salad is perfect as a light meal or a sophisticated side dish.
Ingredients
Scale
Salad
- 2 bunches kale (approx. 5-6 cups when chopped)
- 1/2 cup Parmesan cheese, freshly grated
Dressing
- Juice of 1/2 large lemon
- 3 heaping tablespoons Greek yogurt
- 1-2 cloves garlic, minced
- 1/4 teaspoon black truffle oil
- 1 teaspoon olive oil
- Salt & pepper, to taste
Instructions
- Prepare the Kale: Tear the kale leaves from the stems and chop them into small strips or pieces. Place the chopped kale into a large salad bowl to prepare for mixing.
- Grate the Parmesan: Freshly grate about 1/2 cup of Parmesan cheese and set it aside for later use in the salad.
- Make the Dressing: In a small bowl, combine the lemon juice, Greek yogurt, minced garlic, black truffle oil, olive oil, salt, and pepper. Whisk these ingredients thoroughly until the dressing is smooth and well combined.
- Toss the Salad: Add the grated Parmesan cheese into the salad bowl with the kale. Pour the prepared dressing over the kale and Parmesan, then toss everything together thoroughly to ensure the kale is evenly coated with the dressing.
- Chill and Serve: For best flavor, cover the salad and let it sit in the refrigerator for at least one hour before serving to allow the kale to absorb the dressing. However, it can also be served immediately if desired.
Notes
- Allowing the salad to sit in the fridge softens the kale slightly and enhances flavors.
- Adjust garlic quantity according to your preference for a milder or stronger taste.
- Black truffle oil adds a unique flavor; omit if unavailable or substitute with high-quality olive oil.
- This salad pairs wonderfully with grilled meats or as a light vegetarian lunch.
