MEGAN’S KALE SALAD
4 servings
This salad is our bid for kale’s longevity as a salad green; smoky, toasted pumpkin seeds add richness and texture to the leaves, which soften slightly from being massaged in lemon juice and oil. Kale has logistical advantages as well: Since its leaves are sturdy, it may be dressed well ahead of time, making it perfect for picnics and potlucks.
Remove the midribs from:
- 1 bunch lacinato kale (about 12 ounces)
Shred the leaves crosswise into thin strips. In a salad bowl, combine:
- 2 tablespoons lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 large garlic clove, minced or grated on a rasp grater
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Add the kale leaves, toss with the dressing, and massage until they soften, about 1 minute. Set aside. Warm in a small skillet over medium heat:
- 1 teaspoon vegetable oil
Add and stir frequently until toasted, about 5 minutes:
- ¼ cup pumpkin seeds
Remove the skillet from the heat and toss the pumpkin seeds with:
- ½ teaspoon smoked paprika
Top the salad with the pumpkin seeds and, if desired:
- (Grated Parmesan)