Asiago Lemon Cashew Kale (Print Version)
# Ingredients:
→ Lemon Dressing
01 -
1/4 cup freshly-squeezed lemon juice
02 -
2 tablespoons honey or agave nectar
03 -
1 tablespoon Dijon mustard
04 -
1 tablespoon tahini
05 -
1/4 cup extra-virgin olive oil
06 -
Salt and pepper to taste
→ Kale Salad
07 -
8 cups fresh chopped kale
08 -
2 teaspoons extra-virgin olive oil
09 -
1 cup roasted cashews, roughly chopped
10 -
3/4 cup freshly-grated asiago cheese
11 -
3 tablespoons minced fresh parsley
12 -
1 tablespoon grated lemon zest
13 -
Salt and pepper to taste
# Instructions:
01 -
In a small bowl, whisk lemon juice, honey, mustard, and tahini until smooth. Slowly drizzle in olive oil, whisking constantly until dressing is smooth. Season with salt and pepper to taste and set aside.
02 -
Place kale in a large bowl and drizzle olive oil over top. Use your fingers to massage kale until tender and slightly wilted.
03 -
Add chopped cashews, grated asiago, minced parsley, lemon zest, and lemon dressing to kale. Toss until evenly combined. Season with salt and pepper to taste.
04 -
Serve immediately for optimal freshness and flavor.
# Notes:
01 -
Massaging the kale helps to break down its fibrous texture, making it more tender and palatable.
02 -
This salad is best enjoyed fresh, though the dressing can be prepared up to 3 days in advance.