Kale Salad with Parmesan, Lemon, and Black Truffle Oil

• Vegetarian
• Gluten free

• Produce

  • 1 cloves Garlic
  • 2 bunches Kale
  • 1/2 Lemon, Juice of large

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 1 tsp Olive oil
  • 1/4 tsp Truffle oil, black

• Dairy

  • 3 heaping tbsp Greek yogurt
  • 1/2 cup Parmesan cheese

Found on saltandlavender.com

Description

Ingredients

• 2 bunches kale (approx. 5-6 cups when chopped)
• Juice of 1/2 large lemon
• 3 heaping tablespoons Greek yogurt
• 1-2 cloves garlic, minced
• 1/4 teaspoon black truffle oil
• 1 teaspoon olive oil
• Salt & pepper, to taste
• 1/2 cup parmesan cheese (I prefer freshly grated)

Directions

• Prepare kale by tearing leaves from the stems. Chop the kale into small strips/pieces. Place in a large salad bowl.
• Grate parmesan cheese. Set aside.
• Prepare the dressing by adding the lemon juice, Greek yogurt, garlic, truffle oil, olive oil, and salt & pepper to a small bowl, and then whisking the ingredients until smooth.
• Add the parmesan to the salad bowl and then toss the kale and parmesan with the dressing.
• I recommend covering the salad and letting it sit in the fridge for at least an hour prior to serving, but this isnt necessary.