Kale Salad with Pine Nuts and Garlic Vinaigrette

For the vinaigrette:

  • 4 cloves garlic, finely chopped or minced
  • 3 Tbsp lemon juice
  • 1 Tbsp white wine vinegar
  • 2/3-3/4 cup olive oil
  • 1/3 cup finely shaved parmesan (~1 oz)
  • Salt
  • Pepper

For the salad:

  • 1 bunch Kale, rinsed and dried
  • 1/4 cup pine nuts
  • Parmesan, shaved (for garnish)

Add the garlic, lemon juice, white wine vinegar, a pinch of salt, and black pepper to a bowl and whisk together. Let stand at least 15 minutes and up to overnight

Slowly stream in the olive oil while whisking and then stir in the parmesan.

Heat a dry non-stick pan over medium-high heat and add the pine nuts. Toast for 4-5 minutes, stirring once or twice until sides are golden brown.

Coarsely chop kale and add to a large bowl. Lightly toss with a few tablespoons of dressing and garnish with toasted pine nuts and shaved parmesan.

From Confections of a Foodie Bride

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