Italian Kale Salad with Gorgonzola
Making Italian Kale salad is easy and simple. With my simple addition of gorgonzola paired with the perfect proportions of dressing and parmesan, you will fall in love with Italian kale salad all over again!
Ingredients
- 1/4 cup freshly squeezed lemon juice (about 2 lemons)
- 3/4 cup extra-virgin olive oil
- 3 cloves garlic
- 1.5 lb dinosaur kale
- 1/2 cup freshly grated parmesan cheese
- 1/2 cup aged Gorgonzola cheese (piccante), crumbled
- 3/4 tsp salt
- black pepper to taste
Instructions
- In a bowl mix the lemon juice and 1 teaspoon of salt. Slowly whisk in olive oil.
- Smash the garlic cloves with the flat side of a knife and peel. Add the garlic cloves and set aside.
- Clean the kale and remove the stalky stems from the leaves (at this point your kale will end up being much less than a pound).
- Slice the kale into thin ribbons, ½ - ⅓ inch thick.
- Working in batches, cut the kale into thin ribbons by bunching together a large handful of the kale and slicing it into ribbons. This need not be done very precisely or neatly.
- Remove the garlic cloves from the dressing. Add the clean, chopped kale to a large bowl and the dressing. Using your hands, message the kale between your fingertips until fully coated and slightly “bruised”. This helps to tenderize the kale. If it seems to be too much dressing, hold back a couple of tablespoons to eventually add later, if needed.
- Sprinkle the parmesan cheese onto the salad and toss. Taste for salt and pepper and add as desired.
- Serve the kale salad on a large platter. Finish by crumbling the gorgonzola cheese evenly atop the kale and serve.
Notes
- Once dressed, this Italian kale salad should be served within 1 hour for best results.
- If the salad dressing seems like too much, start by adding ¾ of the prepared amount.
- To make this Italian kale salad ahead of time, prepare the dressing, cover and refrigerate. Wash and cut the kale into ribbons and keep in the refrigerator for up to 24 hours before assembling with the pre prepared dressing and gorgonzola cheese.
- Add homemade croutons for extra crunch right before serving.
- Store leftover Italian kale salad in an airtight container in the refrigerator and eat within 24 hours.
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