Lemony Kale Salad
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Recipe Intro From lisathompson
This vibrant lemony salad is restaurant-quality, featuring a tangy lemon-infused olive oil that’s balanced with fresh lemon juice, toasted hazelnuts, and buttery shaved parmesan cheese. The star ingredient is the Wonderful Seedless Lemon – its thin, seedless slices add a zesty pop to this refreshing salad. It’s a simple, bright way to celebrate the goodness of lemons, with no seeds to worry about!
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Recipe Card
ingredients
For the Lemon-Infused Olive Oil
- 3 washed thoroughly Wonderful Seedless Lemons
- 1 cup extra virgin olive oil
ingredients
For the Salad
- 1 large bunch stems removed and roughly chopped Tuscan kale
- 4 1/2 ounces crisp salad greens (such as arugula or mixed greens)
- 1 washed thoroughly Wonderful Seedless Lemons
- 1/3 cup roughly chopped roasted hazelnuts
- to taste Shaved parmesan cheese
- to taste Lemon-infused olive oil (above)
- Flaky sea salt
Method
Make the Lemon-Infused Olive Oil
Step 1
Using a vegetable peeler, remove the peels of the Wonderful Seedless Lemons, taking care to avoid the white pith. Set the peeled lemons aside for the salad.
Step 2
Combine the lemon peels and olive oil in a small saucepan and heat over low heat for about 15 minutes, allowing the flavors to infuse.
Step 3
Remove from heat and let the olive oil cool completely. Discard the lemon peels and transfer the infused olive oil to a clean glass jar or bottle. Store in the refrigerator for up to 1 month. Let the oil come to room temperature before using.
Assemble the Lemony Salad
Step 1
Slice the Wonderful Seedless Lemon as thinly as possible, discarding any seeds.
Step 2
In a large serving bowl, combine the chopped kale and salad greens. Top with chopped hazelnuts, shaved parmesan, and sliced lemon.
Step 3
Drizzle the salad with the homemade lemon-infused olive oil and squeeze 1-2 of the reserved Wonderful Seedless Lemons over the greens, depending on your preferred level of tang.
Step 4
Sprinkle with flaky sea salt, toss the salad, and serve immediately.
Video
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