Description
A fresh and vibrant Baby Kale Salad tossed with a tangy Dijon mustard vinaigrette, complemented by thinly sliced shallots and Parmesan cheese shards. This quick and easy salad is perfect as a healthy side or a light meal, ready in just 15 minutes.
Ingredients
For the 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
For the 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 emulsified to create a tangy, flavorful dressing.
- Toss the Kale: Place the baby kale in a large bowl and pour the prepared dressing over it. Toss thoroughly to coat the leaves evenly with the dressing, ensuring a well-balanced flavor throughout the salad.
- Prepare the Shallots and Parmesan: Peel the shallots and thinly slice them. Using a cheese grater or vegetable peeler, cut the Parmesan cheese into thin shards or slices. Break any large pieces into smaller bite-sized shards to distribute more evenly in the salad.
- Combine and Serve: Add the sliced shallots and Parmesan shards to the dressed kale. Toss gently to combine all ingredients uniformly. Serve immediately to enjoy the fresh textures and flavors at their best.
Notes
- Use fresh baby kale for a tender texture and milder flavor compared to mature kale.
- If you prefer a creamier salad, add a small drizzle of extra olive oil or a sprinkle of grated Parmesan on top.
- Customize the dressing by adjusting vinegar or mustard according to your taste preference.
- Serve this salad as a side dish or add grilled chicken or chickpeas to make it a complete meal.
- For extra crunch, consider adding toasted nuts or seeds.
