Kale is one of my favorite veggies and I try to incorporate it into my diet in any way possible, from pasta, to chips and now salad! I’m also a big fan of spicy food, and the balance of the spice from the chili-infused olive oil and the lemon dressing isĀ šŸ‘ŒšŸ».


Kale Salad

    • 10 large leaves of kale
    • 2 serrano peppers, roughly chopped
    • 1/4 cup of extra virgin olive oil
    • 1/4 cup pine nuts
    • 1/4 cup grated parmesan cheese

Lemon VinaigretteĀ Dressing

    • 2 lemons
    • 1/4 cup extra virgin olive oil
    • 1/4 tsp thyme
    • salt & fresh ground pepper to taste

Kale Salad With Chile-Infused Olive Oil

Kale Salad With Chile-Infused Olive Oil


In a large frying pan, combine olive oil and chopped serrano peppers, and heat on low for 30 minutes. While that’s cooking, de-vein and massage the kale, then finely chop and place in a large mixing bowl. Lightly brown the pine nuts on low in a small frying pan on the stove and set aside. Pour the olive oil in a strainer propped over a large mason jar to remove the peppers and seeds.

For the dressing, juice 1 1/2 lemons in a small mixing bowl and whisk in the olive oil, thyme, salt and pepper, then set aside.

Pour the chili-infused olive oil in the mixing bowl with kale and mix thoroughly until evenly coated. Dress with the lemon vinaigrette, pine nuts and parmesan cheese. Finish it off by squeezing the remaining 1/2 lemon over top before serving.

Kale Salad With Chile-Infused Olive Oil

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