Photo of Shredded Kale with Lemon and Parmesan by WW

Shredded Kale with Lemon and Parmesan

PersonalPoints™ per serving
Total Time
12 min
12 min
Raw kale is transformed into a bright, tangy salad with the addition of a simple vinaigrette and freshly grated Parmesan.


Uncooked kale

1 pound(s), washed, tough stems removed

Uncooked shallot(s)

3 tbsp(s), minced

Fresh lemon juice

4 tsp(s)


1 tbsp(s)

Lemon zest

1 tsp(s)

Kosher salt

¾ tsp(s)

Black pepper

¼ pinch

Olive oil

2 tbsp(s)

Shredded parmesan cheese

¼ cup(s), high quality recommended such as Parmigiano-Reggiano or Pecorino Romano


  1. Stack several kale leaves in a pile, roll them up and thinly slice the leaves with a knife (to watch a video of this technique, click here). Place kale in a serving bowl; set aside.
  2. In a small bowl, combine shallot, lemon juice, honey, lemon zest, salt and pepper; whisk in oil in a slow stream. Pour vinaigrette over kale; add cheese and toss until mixed. Yields about 3/4 cup per serving.


There are many kinds of kale. We recommend Tuscan or Dinosaur kale which is not as curly as most kale you see in the super market. You can make this dish with curly kale – it just changes the texture a little bit.