There are many different recipes for kale salad out there but many have bland dressings or to much lemon. I created this dressing with 5 simple ingredients and then added pecorino Romano cheese and pistachios (a fabulous combination) to round out the flavors and make this salad a home run. Its lasts in the refrigerator for at least a week, so it serves as a great make ahead meal for guests or for on the go families planning weekly meals.
1 large freshly squeezed lemon (about 2 1/2 T)
1/2 tsp sea salt
3 large garlic cloves, minced
1/2 cup extra virgin olive oil
2 bunches organic kale, washed, dried and stems removed (both curly or Locatino kale work well) (about 7-8 ounces after stems removed)
1/2 cup freshly grated pecorino Romano cheese (more or less to taste)
1 tsp dijon mustard
1 15oz can garbanzo beans, drained and washed under cold water
1/2 cup roasted and salted, deshelled pistachios (nutmeats) (more or less to taste)
In a small bowl whisk olive oil, lemon juice, salt, garlic and mustard together until ingredients are combined and happy. Let marinate at least 6 hours before using. ( I usually make dressing the night before) Wash, dry and roughly cut kale into thin ribbons and place in large bowl. Pour dressing over kale and massage into all the leaves to get an even coat. Add garbanzo beans and cheese and toss to combine. Sprinkle with pistachios and serve.
*The longer the dressing sits on the kale leaves, the more tender the kale becomes. I like it best the day after its made but that depends on your taste! Enjoy! It's soooo yummy!