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This blend of kale, carrots, and parmesan mixes bold flavors with a crispy bite. Every forkful tastes extra lively and super fresh.
I always toss this salad together when folks drop by in the summer. All those colors and that chill vibe wow my friends and someone always asks for how I make it before heading home.
Inviting Ingredients
- Bunch of kale: About 3 cups chopped, adds vitamins and a great bite
- Big handful of fresh mint: Around 1 cup of leaves, gives that awesome bright kick
- Two hot jalapeños: Just enough heat to liven things up—not overpowering
- Two carrots: Peeled, sweet, and super colorful
- Three green onions: Chopped, mild and a little tangy
- About a cup of grated Parmigiano Reggiano: Brings the umami and pulls everything together
- One lemon, juiced: Adds that zingy freshness to balance the flavors
- Salt, preferably kosher: Use what you like, helps everything pop
- Walnut oil, 2 tablespoons: Adds depth and a nutty note
- Olive oil, just a splash: For roasting jalapeños, makes them richer
Step-by-Step Directions
- Salad assembly:
- Mix in the walnut oil and cheese, then blend it well. Pour in the lemon juice next and toss everything again. Taste and sprinkle in more salt if needed. Enjoy right away.
- Finishing the carrots:
- Change your food processor blade to the grater setting. Shred the carrots, then toss them in along with your chopped jalapeños and green onions.
- Prepping the greens:
- Pull the kale leaves off their stems and toss the tough bits. Throw the leafy parts with the mint into a food processor and pulse until it's chopped up fine. Move to a big bowl.
- Getting the jalapeños ready:
- Start by cranking your oven up to 220 C. Slice the jalapeños the long way, take out the seeds, and quarter them. Put them on a baking sheet lined with parchment, drizzle some olive oil, and shake on some salt. Roast for ten minutes until they're blistered. Let them cool all the way, then chop up and set aside.
Honestly, roasting the jalapeños is the real trick here. First time I tried it, I couldn't believe how much smoky depth they got, and it really balances out kale’s bite perfectly.
Storage Tips
It's best super fresh, but you can stash it in the fridge in a tight container for up to a day. Kale doesn't wilt as fast as other greens, which is a bonus. If you're prepping ahead, keep the cheese and lemon juice separate—just mix those in right before you eat.
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Tasty Swaps and Tweaks
No kale in sight? Go with arugula or spinach, though they're a little softer. If jalapeños pack too much heat, pick sweet peppers or leave ‘em out. Walnut oil too fancy? Olive oil works—just know you’ll miss that nutty punch. Pecorino romano swaps in for parmesan if you want a sharper cheese vibe.
Perfect Pairings
This punchy salad goes great with anything grilled like chicken or fish. For a heartier meal, add it to crunchy sourdough or avocado for extra creaminess. Want it even more filling? Roasted chickpeas or some smoked salmon do the trick.
Frequently Asked Questions
- → How do you prep kale for this dish?
Remove the tough stems and keep just the leaves. Chop them finely using a knife or food processor for a better texture.
- → Can jalapeños be swapped out?
Absolutely, use sweet peppers or roasted red peppers if you want something milder.
- → What can I use if there's no parmesan?
Pecorino or any hard cheese makes a great substitute for parmesan.
- → Is there an alternative to walnut oil?
Sure! Olive oil, hazelnut oil, or any oil of your choice will bring a new twist to the flavors.
- → Can this be made ahead of time?
It’s best served fresh, but you can prep the veggies in advance and store them separately.