Preheat oven to 425°F. Cut jalapeño peppers lengthways and trim away seeds. Halve each slice and place onto a parchment lined baking sheet. Drizzle with a bit of olive oil and sprinkle with kosher salt. Roast for about 10 minutes or until peppers blister. Cool completely before finely dicing. Reserve.
Trim the leafy edges of the kale away from the woody stems. Discard the stems and place the leafy bits, along with the mint, into a food processor fitted with a blade attachment. Pulse to finely chop. Transfer chopped greens into a large bowl.
Exchange the blade attachment on the food processor for a fine grater. Grate the carrots and add them to the bowl along with the jalapeños and green onions.
Add the walnut oil and cheese and toss. Add the lemon juice and toss again. Taste and adjust seasoning with salt. Serve immediately.
Kale Carrot & Parmesan Salad
Ingredients
1 bunch kale, about 3 cups chopped
1 bunch fresh mint, about 1 cup of leaves
2 carrots, peeled
2 jalapeños
3 green onions, chopped
2 tablespoons walnut oil
1 cup Parmigiano-Reggiano, grated
juice of 1 lemon
kosher salt to taste
little drizzle olive oil for the jalapeños
Directions
Preheat oven to 425°F. Cut jalapeño peppers lengthways and trim away seeds. Halve each slice and place onto a parchment lined baking sheet. Drizzle with a bit of olive oil and sprinkle with kosher salt. Roast for about 10 minutes or until peppers blister. Cool completely before finely dicing. Reserve.
Trim the leafy edges of the kale away from the woody stems. Discard the stems and place the leafy bits, along with the mint, into a food processor fitted with a blade attachment. Pulse to finely chop. Transfer chopped greens into a large bowl.
Exchange the blade attachment on the food processor for a fine grater. Grate the carrots and add them to the bowl along with the jalapeños and green onions.
Add the walnut oil and cheese and toss. Add the lemon juice and toss again. Taste and adjust seasoning with salt. Serve immediately.
Kale Carrot & Parmesan Salad
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Chopped kale tossed with julienned carrots, mint and green onions tossed with Parmesan and lemon…
This KALE CARROT & PARMESAN SALAD is good and healthy!
Sometimes a great recipe happens completely by accident, case in point, this salad. It all started with me seeing a seriously splendid bunch of kale in the organics section at my local supermarket, and as always, when an ingredient looks especially fetching, I pick it up and figure out what to do with it.
After trimming the ends of the kale and standing the bunch in a container with water, I decided to whip up a kale salad and I’m sure glad I did because this is truly one of the best recipes with kale I’ve ever made!
Not only does this salad taste good, but it’s also easy to prepare and involves just eight ingredients. When something is this good, I tend to make and share it with the people I love. Everyone who’s tried it now loves it as much as I do. That said, I suggest you PIN the recipe to a favourite board or bookmark the page. SHARE it with friends too – this kale salad is ready to be enjoyed.
Here’s the deal:
SIMPLE ENOUGH
One look at the photo of the ingredients used in making this KALE, CARROT & PARMESAN SALAD and I know you’ll agree – everything in it is easy to get. I expect there are readers out there who haven’t made a recipe with kale until now, and if that’s the case, head HERE to learn more about this healthy, highly nutritious leafy green.
The two additional ingredients I want to mention are the cheese and mint. I’m crazy about the way the mint pops the flavours in this mix. If anything, use more than my recipe calls for, it’s so refreshing. The other important ingredient is the Parmesan, and if you can, go for the upgrade and purchase a hunk of Parmigiano-Reggiano. Although a bit more expensive, the premium version of this favourite cheese is jammed with deliciousness.
BLISTERED
This is the one ingredient that almost didn’t make it into the recipe. I was rooting through the fridge grabbing the carrots, kale and mint when I came upon the jalapeño peppers. The thought to include them in the recipe crossed my mind, but I was worried a fiery pepper would throw too much heat.
Trimming jalapeños and removing their seeds is a great first step to tone down the heat, but roasting them in a hot oven softens both the flavours and the texture. Finely chopping the peppers and then adding it into the salad is brilliant. You can also blister them on a barbecue too!
BALANCE
This recipe welcomes experimentation, especially when it comes to the final balance of flavours. I love giving this salad a first toss and then a taste. Does it need a bit more lemon? Should I add more mint or cheese? Maybe just a titch more salt will do the trick. I expect great things when you make it, don’t forget to drop a comment to let us know how you fared.
Now, even though I tend to eat a massive, healthy helping of this salad with nothing more than a side of pita bread, how about a few suggestions to plan a meal around it? Enjoy this KALE, CARROT & PARMESAN SALAD with our heavenly GRILLED JUMBO SHRIMP or serve it as the perfect side with our MIXED GRILL. If you want to keep things 100% vegetarian, enjoy it with our GRILLED VEGETABLE MEDLEY.
Looking for the best kale salad recipe ever? This KALE CARROT & PARMESAN SALAD is it. Enjoy!
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Ingredients
1 bunch kale, about 3 cups chopped
1 bunch fresh mint, about 1 cup of leaves
2 carrots, peeled
2 jalapeños
3 green onions, chopped
2 tablespoons walnut oil
1 cup Parmigiano-Reggiano, grated
juice of 1 lemon
kosher salt to taste
little drizzle olive oil for the jalapeños
Directions
Preheat oven to 425°F. Cut jalapeño peppers lengthways and trim away seeds. Halve each slice and place onto a parchment lined baking sheet. Drizzle with a bit of olive oil and sprinkle with kosher salt. Roast for about 10 minutes or until peppers blister. Cool completely before finely dicing. Reserve.
Trim the leafy edges of the kale away from the woody stems. Discard the stems and place the leafy bits, along with the mint, into a food processor fitted with a blade attachment. Pulse to finely chop. Transfer chopped greens into a large bowl.
Exchange the blade attachment on the food processor for a fine grater. Grate the carrots and add them to the bowl along with the jalapeños and green onions.
Add the walnut oil and cheese and toss. Add the lemon juice and toss again. Taste and adjust seasoning with salt. Serve immediately.
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