I woke up today with a jumbo-sized carb hangover. And you might have, too. Unless you were born with willpower. And then, well, I’m totally jealous.
Last night, barely 30 minutes after I crammed the last load of dishes into the dishwasher and swore off cooking forever, I was in the kitchen, toasting pine nuts and whipping up dressing so we could have a light lunch at home before heading out. Today is a travel day for us. 6 hours in the car with a cranky toddler on our way to Thanksgiving #2. Now who’s jealous 🙂
Our favorite little pizza place has a house vinaigrette that is for the garlic lover. Not liker. Lover. It’s not the salad dressing you order on a date. Unless your date is completely awesome and orders it for himself. And then you can go for it! It’s great on most salads, from the “plain romaine” that Jason prefers, to the mixed baby greens that Locatelli’s serves. But for the last month, I’ve been in love with the simple combination of Kale, pine nuts, and Parmesan, thank to Nancy.
The garlic flavor in the dressing will only intensify overnight. I try to make it ahead of time when I can but it’s not necessary.
Kale with Pine Nuts and Garlic Vinaigrette
Kale, parmesan, and pine nuts topped with a tangy vinaigrette that's perfect for the garlic lover.
- For the vinaigrette:
- 5 cloves garlic, peeled
- 4 Tbsp lemon juice
- 1 Tbsp white wine vinegar
- 2/3 cup olive oil
- 1/3 cup grated parmesan (~1 oz)
- For the salad:
- 1 bunch Kale, rinsed and dried
- 1/4 cup pine nuts
- Parmesan, shaved (for garnish)
- Add lemon juice, white wine vinegar, a pinch of salt, and black pepper to your blender and turn on, streaming in the oil slowly.
- Turn off the blender and add the garlic and cheese. Blend another 10-15 seconds.
- 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.
Yields: 4 servings
Estimated time: 20 minutes
I need this salad in my life! Enjoy your second Thanksgiving 🙂
kale is one of the few veggies i love, and since i’m in a MASSIVE food coma i should probably eat this salad. gorgeous!
This is so healthy and tasty sounding. Yum!
How Delicious!! I really want to try kale – – I’ve heard it has tons of health benefits, one questions – – what does it taste like? I imagine it to be a little licorice-like. Is this correct?
This salad may be the one that makes me take the kale leap 😉
I think of kale as tasting kind of like super spinach (mature, not baby spinach)
Yes please! I have a sweet potato cake hangover that just won’t let go! And the caramel I made (and of course had to taste) for MY T-Day number two tomorrow…is not helping. I need a dose of this kale, and fast!
I’m one of those weird people that loves all vegetables, Kale included – but I’ve never had it uncooked. Will have to try this!
Oh, I am a garlic lover too. Fortunately so is my husband! I sort of even feel like salad dressing is not really salad dressing unless it has an obnoxious element of garlic in it! Sounds wonderful – I’ll give it a shot!
I think this might be the way to get my Hubby to eat Kale. He is truly a garlic lover. Ever since having Nancy’s salad I’ve been wanting to try a kale salad at home. Let’s see if I can convert my Hubby (he’s all about the plain romaine too). 🙂
I can’t wait to give this a try! Something light, yet flavorful, is right up my alley this week as we get over our carb hangovers, too!
I know this sounds a little odd, but I like to massage a raw kale salad.
I saw Aarti of the Food Network do it, and man I am hooked… I really changes the green
You do it once the dressing is on. Will have to try it with your dressing.
Interesting! Thanks for the tip!
Wow this sounds interesting. I will definitely have to try this.
Oh how I love kale and collards! I will have to try this! 🙂
This looks like the perfect salad for dinner tonight. 🙂