Quick Kale Salad with Truffle Oil and Parmesan Cheese
- 20 ounces kale, chopped
- 2½ tablespoons olive oil
- 2 teaspoons truffle oil
- ⅛ teaspoon salt
- ½ cup shaved Parmesan cheese
- fresh ground black pepper to taste
- Toss kale with olive oil and truffle oil in a large mixing bowl. Massage oil into kale to soften the leaves, while separating leaves from stems and ribs. Discard stems and ribs.
- Top salad with Parmesan cheese and toss; season with black pepper to serve.
Did you know that the antioxidants in kale help reduce inflammation and support liver function? This delicious leafy green is also easy-to-grow is packed with absorbable calcium.
What others are saying
Sam Dalton says:
I've been eating a lot of kale lately, and decided to try this recipe out. I really love how simple it is, but still has tons of flavor. Parm, salt, pepper, oil, done! Really easy salad to prepare for large groups as well.
Laura Griffin says:
Quick, simple salad with fresh and earthy taste. Also really good with arugula mixed in and nuts.