Zesty Kale with Asiago

This vibrant asiago lemon cashew kale salad transforms ordinary kale into an extraordinary meal that balances bright citrus flavors with rich, nutty undertones. The combination of tender massaged kale, crunchy cashews, and sharp asiago creates a symphony of textures and tastes that will convert even the most dedicated kale skeptics.

I created this recipe during a summer farmers market haul when I had mountains of fresh kale but wanted something beyond the typical kale salad. The first time I served it at a family gathering it disappeared before all the other dishes and has since become my most requested contribution to potlucks.

Ingredients

• Fresh kale: use curly or lacinato kale for the best texture and remove tough stems for a more tender bite
• Extra virgin olive oil: choose a high quality variety as its flavor shines through in the dressing
• Freshly squeezed lemon juice: bottled juice lacks the bright flavor essential to this recipe
• Tahini: adds creaminess and nutty depth to the dressing without dairy
• Dijon mustard: provides subtle heat and helps emulsify the dressing
• Honey or agave nectar: balances the acidity with just the right touch of sweetness
• Roasted cashews: deliver essential crunch and buttery flavor
• Asiago cheese: freshly grated offers sharp savory notes that complement the citrus
• Fresh parsley: brightens the entire dish with herbal notes
• Lemon zest: intensifies the citrus flavor throughout the salad

Step-by-Step Instructions

Create the Dressing:

Combine lemon juice honey Dijon and tahini in a small bowl and whisk until completely smooth. The mixture will appear slightly thick and well combined. Slowly drizzle in olive oil while continuously whisking to create an emulsion that will properly coat the kale leaves. Season thoughtfully with salt and freshly ground black pepper allowing the flavors to meld while you prepare the kale.

Massage the Kale:

Place your chopped kale in a large bowl with ample room for tossing. Drizzle the measured olive oil over the leaves then use your fingertips to massage the oil into every leaf. Apply gentle pressure for about 3 minutes until you feel the kale soften and become silky. This crucial step breaks down the tough fibers making the kale tender and more receptive to the dressing.

Assemble the Salad:

Add the chopped cashews freshly grated asiago minced parsley and lemon zest to the massaged kale. Pour the prepared lemon dressing over everything and toss thoroughly ensuring every leaf is coated with dressing and each bite will contain the perfect balance of ingredients. Taste and adjust seasoning with additional salt and pepper as needed before serving immediately.

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The tahini in this dressing is my secret weapon. I discovered its power in kale salads after years of disappointment with dressings that would slide right off the leaves. The tahini creates the perfect consistency that clings to each piece of kale delivering flavor in every bite. My vegetarian daughter actually requested this salad for her graduation dinner instead of the pasta dish I had planned.

Make Ahead and Storage

This kale salad demonstrates remarkable staying power unlike more delicate greens. You can prepare it up to 24 hours ahead and store it covered in the refrigerator. The flavors actually continue to develop over time as the kale softens further and absorbs the dressing. If making ahead hold back a small portion of the cashews and add them just before serving to maintain optimal crunch. The salad will stay fresh for up to three days though the cashews will gradually soften.

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Easy Substitutions

This recipe welcomes adaptation based on what you have available. Pecans or walnuts work beautifully in place of cashews while offering different nutritional benefits. For a dairy free version substitute nutritional yeast or a plant based parmesan alternative for the asiago. Romaine or spinach can replace some or all of the kale for a milder flavor profile though these greens will not hold up as long once dressed. For those avoiding honey maple syrup makes an excellent substitution in the dressing.

Serving Suggestions

This versatile salad transitions effortlessly from side dish to main course. For a complete meal add grilled chicken sliced steak or roasted chickpeas. It pairs wonderfully with grilled salmon or as a side to pasta dishes. The bright flavors complement heavier main courses by cutting through richness with its citrus notes. For entertaining consider serving in individual portions on small plates garnished with additional lemon zest and asiago curls for an elegant presentation that showcases all the beautiful components.

Frequently Asked Questions

→ How do you properly massage kale for this salad?

To properly massage kale, drizzle olive oil over the chopped leaves in a large bowl, then use your fingertips to firmly rub and squeeze the kale for 2-3 minutes until it becomes softer, darker, and slightly reduced in volume. This breaks down the tough fibers and makes the kale more tender and easier to digest.

→ Can I make this salad ahead of time?

Yes, you can prepare components ahead of time. Massage the kale and store it separately from the dressing and toppings for up to 24 hours. Combine all elements just before serving to maintain the best texture and prevent the cashews from softening.

→ What can I substitute for tahini in the dressing?

If you don't have tahini, you can substitute with Greek yogurt, almond butter, or cashew butter. Each will provide creaminess, though with slightly different flavor profiles. For a nut-free option, sunflower seed butter works well.

→ What type of kale works best for this salad?

Lacinato kale (also called dinosaur or Tuscan kale) works particularly well for this salad because of its tender texture after massaging. Curly kale is also excellent and widely available. Baby kale can be used but requires less or no massaging.

→ How can I make this salad into a complete meal?

To transform this into a complete meal, add protein such as grilled chicken, roasted chickpeas, or pan-seared salmon. You could also include additional vegetables like roasted sweet potatoes, avocado slices, or cherry tomatoes for more substance and nutritional variety.

→ Can I use pre-shredded cheese instead of freshly grated Asiago?

While pre-shredded cheese will work in a pinch, freshly grated Asiago provides superior flavor and melts more evenly into the salad. Pre-shredded cheeses often contain anti-caking agents that can affect texture and taste. If substituting, Parmesan or Pecorino Romano make excellent alternatives.