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A Simple Lunch Salad You Can Make The Night Before

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Christine Fischer of Cooking with Cakes may not be a pro chef, but that doesn't mean she's a mere novice in the kitchen. The self-taught culinarian — who's all for healthy, accessible recipes — knows that succumbing to your five-day bacon craving does not make you weak. It just makes you human.
Kale2Photo: Courtesy of Cooking With Cakes.
Christine Fischer of Cooking with Cakes may not be a pro chef, but that doesn't mean she's a mere novice in the kitchen. The self-taught culinarian — who's all for healthy, accessible recipes — knows that succumbing to your five-day bacon craving does not make you weak. It just makes you human.
I don’t even know who I am anymore. I’ve been bashing kale for months, laughing at all you fools eating seaweed, smug in my superior taste buds, throwing shade at every opportunity possible.
And now, here I am — a total sell out. I know, this is the worst endorsement for a recipe ever, but I can’t help it. Not only am I shocked and appalled that I even ate a kale salad in the first place, but then I go ahead and make one for you. It’s as if I’ve lost all cognitive functioning.
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It’s clear I’m doing a horrendous job of making you want to eat this. I guess I just can’t bring myself to admit that it’s actually good. It’s satisfying and surprisingly refreshing. And dammit, it looks pretty, too.
Parmigiano & Pomegranate Kale Salad
Yields two servings
Ingredients
1 lb kale
1/4 cup shaved Parmigiano
1/4 cup pomegranate seeds
3 tbsp whole wheat panko crumbs
1/2 cup lemon juice
1/4 cup extra virgin olive oil
2 tsp crushed or minced garlic
2 tsp sugar
1/2 tsp sea salt & coarse black peppercorn - approx.
Cooking spray for browning
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Directions
Heat a small skillet over medium flame, then generously coat with cooking spray. Toss in panko crumbs and stir continuously until browned, approximately 1 minute. Remove from stovetop and set aside.
Bring a large pot of salted water to a boil. While you wait for a boil, fill a large bowl with water and ice. Add the kale to the boiling water and cook for 3 minutes, then drain into colander before immediately immersing in ice water. Chill for 1 minute, then drain again and pat dry with paper towels.
While kale dries, in small bowl whisk together lemon juice, EVOO, garlic, sugar, and salt & pepper, combining well. Place kale in salad bowl and pour over with dressing, then toss to coat. Sprinkle in Parmigiano, pomegranate, and panko crumbs, then plate and serve.
Desperate times, ya know? Desperate times.
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