Kale and pistachio salad

This is an ultra-creamy, refreshing, delicious and satisfying salad, just perfect for lunch or dinner!


  • 1 large bunch of curly leaf kale, sliced into ribbons
  • 1 tablespoon lemon juice, freshly squeezed
  • ¼ cup pistachios, chopped and toasted in a dry pan
  • 1 tablespoon breadcrumbs, also toasted in a dry pan
  • ¼ cup grated Pecorino
  • Salt (to taste)
  • 1/3 cup creamy lemon vinaigrette dressing (see below)

Salad Dressing:

  • 1 egg yolk
  • 2 tablespoons lemon juice (freshly squeezed)
  • 1 clove garlic (finely chopped)
  • ½ teaspoon Dijon mustard
  • 2 tablespoons Parmesan (freshly grated)
  • ¼ tsp salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon white balsamic vinegar
  • 2 tablespoons water
  • ¼ cup canola oil (or other veg oil)
  • ¼ cup extra-virgin olive oil

Make the dressing

Add all the ingredients, except the oils, into a blender and combine until creamy. Turn the blender to a low speed and poor in the oils until just incorporated. Refrigerate until serving.

Make the salad

  1. Place kale, lemon juice and a pinch of salt in a large bowl. Massage the kale with your fingers for about one minute until it has softened. This makes it less touchy and more palatable.
  2. Add the vinaigrette dressing and toss to combine. Add more lemon juice and seasoning if desired.
  3. Divide into two bowls and top with pistachios, breadcrumbs and Pecorino.


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