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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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