Lemony Kale Salad with Parmesan Crisps
If you love crispy parmesan cheese, you'll love this Lemony Kale Salad with Parmesan Crisps - crunchy, tangy and cheesy for a nutrient boost!
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Side Dishes & Snacks
Cuisine: American
Servings: 2 Servings
Calories: 273kcal
Author: Julia
- 5 tablespoons aged parmesan cheese grated
- 1 head lacinato kale stems removed, thinly sliced
- 3 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 clove garlic minced
- 1 teaspoon whole grain mustard
- 1/8 teaspoon kosher salt or to taste
- 2 fried poached or sunny side up eggs for serving
To make the parmesan crisps:
Preheat the oven to 400 degrees F.
Grate 5 tablespoons worth of aged parmesan cheese
Line a baking sheet with parchment paper
Measure 1 tablespoon of parmesan cheese and place it in a pile on a baking sheet. Repeat for remaining cheese
Bake for 5 to 8 minutes, or until browned and crispy.
Allow parmesan crisps to sit on the hot baking sheet a couple of minutes before gently peeling them off of the parchment. Use your hands to break the parmesan crisps up into small bits for adding to the salad.
Prepare the salad:
Add the raw (or blanched) chopped kale to a medium-sized serving bowl.
In a small bowl, whisk together the lemon juice, olive oil, garlic, mustard, and salt until well-combined.
Pour the dressing over the kale and toss until everything is well coated.
Add the parmesan crisps and serve with a poached, fried, or sunny side up egg.
Serving: 1of 2 | Calories: 273kcal | Carbohydrates: 15g | Protein: 17g | Fat: 17g | Fiber: 5g | Sugar: 3g