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Baby Kale Salad with Lemon Vinaigrette


  • 3 Tbsp fresh lemon juice
  • Kosher salt and freshly ground black pepper, to taste
  • 1/3 cup olive oil
  • 5 oz baby kale
  • 1 cup shaved parmesan
  • 3/4 cup pine nuts, lightly toasted


Whisk lemon juice, salt, and pepper in a large bowl; while whisking, slowly drizzle in oil until emulsified. Add kale, parmesan, pine nuts, salt, and pepper; toss to combine.

Adapted from Saveur

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