Kale Salad with Pistachios and Creamy Parmesan Dressing

YOU GUYS.  This is one of my very favorite salads on the planet.  I love it so much I’m going to christen it my “house salad” right here and now.It helps that it has so many of my very favorite ingredients, from nutty pistachios and cherry tomatoes to Parmesan two ways: shaved into the salad and as part of the creamiest Parmesan dressing.  Plus it’s so easy to throw together and you can make the dressing ahead of time (it only gets better after a rest in the fridge), so assembly is as simple as prepping the kale, tomatoes and pistachios and dousing the salad in dressing.  You could definitely use another type of kale (baby or curly), but I really love the deep green, luxurious leaves of the Tuscan kale.  Thankfully, I think it’s becoming easier and easier to find at grocery stores too!Let’s talk about this dressing for a second: it’s the creamy, cheesy dressing of your dreams…one you might only have thought possible from a restaurant.  It has some of flavorings of a Caesar dressing, with Dijon, garlic and Worcestershire, but firmly stands as its own dressing.I may have eaten this on its own for dinner several times.  It’s that satisfying and filling.  You could throw some chicken on top and really call it dinner!

Kale Salad with Pistachios and Creamy Parmesan Dressing

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• Author: Amanda
• Yield: 4 servings 1x

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Description

This might become your new favorite “house” salad!  Tuscan kale, pistachios and cherry tomatoes team up with the creamiest, tastiest Parmesan dressing for the ultimate easy side dish.

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Ingredients

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SALAD:

• 2 bunches (about 16 ounces) lacinato (Tuscan) kale, removed from tough stems and torn into bite-sized pieces
• 1/2 lemon
• Kosher salt and freshly ground black pepper
• 1/4 cup roasted pistachios, coarsely chopped
• 1/4 cup shaved Parmesan cheese
• Pint of cherry tomatoes, halved
• 1 tablespoon finely chopped fresh chives

CREAMY PARMESAN DRESSING:

• 3 tablespoons whole-milk plain Greek yogurt
• 2 tablespoon mayonnaise
• 1 garlic clove, finely minced
• 2 teaspoons Dijon mustard
• 1 tablespoon red wine vinegar
• 1/2 lemon, juiced
• Dash of Worcestershire
• Dash of hot sauce
• 1/2 cup extra-virgin olive oil
• 1/2 cup (2 ounces) freshly ground Parmesan cheese
• 1 tablespoon finely chopped fresh chives
• Kosher salt and freshly ground black pepper

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Instructions

1. Place the kale in a large mixing bowl.  Squeeze the juice for 1/2 lemon over and season with salt and pepper.  Massage the kale for about 20 to 30 seconds, until it softens slightly and the color deepens slightly.
2. In the bowl of a food processor or in a small mixing bowl, combine the yogurt, mayonnaise, garlic, Dijon mustard, red wine vinegar, lemon juice, Worcestershire and hot sauce.  Process until combined.  With the food processor on, slowly stream the olive oil in until creamy and emulsified.  Add the ground Parmesan cheese and chives and pulse 3 to 4 times to combine.  Season with salt and pepper to taste.
3. Add spoonfuls of dressing to the kale and toss to combine, ensuring the dressing coats all of the leaves.  Add the pistachios, Parmesan shavings, cherry tomatoes and chives.  Toss gently to combine.  Serve immediately with any remaining dressing on the side.

Notes

Inspiration: Parmesan Pistachio Kale Salad on howsweeteats.com

• Category: Salads