I woke up today with a jumbo-sized carb hangover. And you might have, too. Unless you were born with willpower. And then, well, I’m totally jealous.
Last night, barely 30 minutes after I crammed the last load of dishes into the dishwasher and swore off cooking forever, I was in the kitchen, toasting pine nuts and whipping up dressing so we could have a light lunch at home before heading out. Today is a travel day for us. 6 hours in the car with a cranky toddler on our way to Thanksgiving #2. Now who’s jealous
Our favorite little pizza place has a house vinaigrette that is for the garlic lover. Not liker. Lover. It’s not the salad dressing you order on a date. Unless your date is completely awesome and orders it for himself. And then you can go for it! It’s great on most salads, from the “plain romaine” that The Foodie Groom prefers to the mixed baby greens that Locatelli’s serves. But for the last month, I’ve been in love with the simple combination of Kale, pine nuts, and Parmesan, thank to Nancy.
I use a microplane to grate a ~1 oz chunk of parmesan for the dressing. It creates these feather-light parmesan shavings that easily disappear into just about everything. But I use it mostly because the only other grater I have is the food processor grater attachment and that’s far too rugged for what I need. The garlic flavor in the dressing will only intensify overnight. I try to make it ahead of time when I can but it’s not necessary.
Kale with Pine Nuts and Garlic Vinaigrette
Kale, parmesan, and pine nuts topped with a garlicky vinaigrette that's perfect for the garlic lover.
- For the vinaigrette:
- 4 cloves garlic, finely chopped or minced
- 3 Tbsp lemon juice
- 1 Tbsp white wine vinegar
- 2/3-3/4 cup olive oil
- 1/3 cup finely shaved parmesan (~1 oz)
- For the salad:
- 1 bunch Kale, rinsed and dried
- 1/4 cup pine nuts
- Parmesan, shaved (for garnish)
- Add the garlic, lemon juice, white wine vinegar, a pinch of salt, and black pepper to a bowl and whisk together.
- Let stand at least 15 minutes if you can (the longer the dressing sits, the more pronounced the garlic flavor is - and it will only get better overnight).
- Slowly stream in the olive oil while whisking and then stir in the parmesan.
- Heat a dry non-stick pan over medium-high heat and add the pine nuts.
- Toast for 4-5 minutes, stirring once or twice until sides are golden brown.
- Coarsely chop kale and add to a large bowl.
- Lightly toss with a few tablespoons of dressing and garnish with toasted pine nuts and shaved parmesan.
Yields: 4 servings
Estimated time: 20 minutes