Baby kale salad with pine nuts, Parmesan, and lemon vinaigrette from Saveur Magazine, May 2014 (#165): Special Issue: A Day of Cooking

  • lemons
  • Parmesan cheese
  • Show all ingredients...

  • EYB Comments

    This recipe appears only on the Saveur website, not in the print magazine for this issue.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe appears only on the Saveur website, not in the print magazine for this issue.

  • Rutabaga on December 05, 2016

    This salad was a great foil for the Swiss fondue we had for dinner last night. I used Meyer lemon juice in the dressing, and it had just the perfect amount of acid. It's a great winter salad to balance out meals that can otherwise feel to rich. Baby kale does wilt much more quickly than regular kale, however, so it's best not to dress it in advance.

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