parsley + baby kale salad with radishes, montasio cheese and meyer lemon

Now that kale is on its way to becoming mainstream, grocery stores are carrying it bagged and cleaned like any other lettuce. I prefer buying the bunch and tearing it myself because I like my kale big and leafy – the bagged kind tends to be choppy and stemmy – but now Earthbound Farm is carrying boxes of mixed baby kales. How cute is that? Baby kale leaves don’t have the central stem so no tearing necessary and the leaves are much more tender and don’t require massaging or marinating. This product is great for convenience if you want to whip up a salad in a jiffy but there’s something I love about tenderized leafy kale so I won’t be giving up buying bunches of the big stuff.

I got another block of Montasio cheese from work last week and it’s perfect for salads. It is similar in flavor to Parmigiano-Reggiano except it is a bit more mild with a creamier texture. Meyer lemons were also being distributed at work (lucky me) but instead of making a vinaigrette I just squeezed the juice right over the greens to get the most out of the flavor. I used some zest too because that gorgeous color was not gonna go to waste!

I’ve been giving my mandolin quite a bit of attention lately. Mine is tiny so bringing out every time I make a salad isn’t a hassle and it really slices radishes to perfection. Aren’t radishes so beautiful?

parsley + baby kale salad with radishes, montasio cheese and meyer lemon


  • parsley leaves
  • mixed baby kales
  • chopped endive
  • thinly sliced radish
  • thinly sliced red onion
  • Meyer lemon
  • olive oil
  • red wine vinegar
  • salt + pepper
  • Montasio cheese


  1. In a large bowl combine parsley, kale, endive, radish and onion.
  2. Remove zest of one Meyer lemon and add to greens.
  3. Squeeze juice of lemon over salad. Drizzle with olive oil and a dash of vinegar. Season with salt and pepper; toss gently.
  4. Remove salad to serving dish and top with slices of cheese. Season with more pepper, if desired.

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