2 bunches kale, tough stems removed
1/3 cup Meyer Lemon Extra Virgin Olive Oil
1/4 cup Lemon White Balsamic
2 large cloves garlic, grated
1 Tbl soy sauce
1/2 tsp Anchovy Paste
1/2 tsp salt
1/4 tsp ground black pepper
1/2 cup freshly grated Parmesan cheese
1/2 tsp freshly ground pepper

Kale is a hearty green which makes it a great choice for soups and stews. But this nutrition-packed vegetable makes for a delicious salad, too. Massaging the greens is the key – yes, give them a massage! As you work the Meyer Lemon Extra Virgin Olive Oil and Lemon White Balsamic Vinegar into the greens, they relax. The process is really fun, and you end up with a scrumptious salad with amazing flavor. 

You’ll often see us call for grated garlic over minced in our recipes. In some instances, like this salad, grating the garlic lends more flavor and easier mixing. For grating garlic, grab the Microplane Classic Grater Zester. It’s a favorite in the Teaching Kitchen – and a must for zesting lemons!


1.Strip leaves and discard tough stems. Wash and dry the leaves. Tear the leaves into small pieces and place in a large bowl.
2.In a bowl, whisk together the Meyer Lemon Extra Virgin Olive Oil, Lemon White Balsamic Vinegar, garlic, soy sauce, anchovy, salt and pepper. Pour this mixture over the kale.
3.With clean hands, firmly massage and crush the greens to work in the flavoring. Stop when the volume of greens is reduced by about half. The greens should look a little darker and somewhat shiny.
4.Stir in the parmesan cheese and taste. Adjust the flavor, if needed, with Lemon Balsamic Vinegar, salt and pepper.

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