Step 1: Prepare the Kale

• 5 cups kale

Wash the kale thoroughly under cold water and pat it completely dry with paper towels—moisture is the enemy of a crispy salad.

Remove the tough center stems by holding each leaf at the base and stripping the leafy portion away with your other hand.

Stack the leaves and slice them thinly into 1/4-inch ribbons, which makes them much more tender and pleasant to eat without requiring excessive chewing.

Step 2: Create the Dressing

• 3 tbsp lemon juice
• 3 tbsp olive oil
• 1/2 tsp garlic
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/8 tsp red pepper flakes

In a small bowl, combine the lemon juice, olive oil, minced garlic, salt, black pepper, and red pepper flakes.

Whisk together until well emulsified.

The acidity from the fresh lemon juice will both flavor and help soften the raw kale, which is key to this salad’s success.

Step 3: Massage the Kale with Dressing

• kale from Step 1
• dressing mixture from Step 2

Transfer the sliced kale to a large bowl and pour in half of the dressing from Step 2.

Using your hands, massage the dressing into the kale for about 1-2 minutes, breaking down the fibers and helping the leaves absorb the flavors.

I like to be thorough here because this step is what transforms the kale from tough and bitter to tender and flavorful—don’t skip it!

Once the kale begins to darken and soften, add the remaining dressing and toss gently to combine.

Step 4: Add Cheese and Croutons

• 1/3 cup parmesan
• 1/2 cup croutons