Kale Salad

The main ingredient of the recipe is dino kale

Cuisine: English

Main Ingredient: Kale

Category: Salad

Difficulty: 1/10

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Kale Salad

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1 large bunchlacinato kale; (also known as dino kale-its crinkly, like dinosaur skin) center ribs removed.
leaves cut into thin strips; (chiffonade)
1shallot; sliced thin
1 1/2 tablespoonfreshly squeezed lemon juice
3 tablespoonextra-virgin olive oil
1 smallclove garlic; minced (optional)
1/2 teaspoonkosher salt + more
1/3 cuppine nuts or chopped walnuts; toasted
1/2 cupcrumbled feta cheese; I use about 3/4 of the block of feta
1/2 cupsmall dill springs; (optional)
freshly ground black pepper


11. Clean and remove stems from kate. I use scissors for this. Then slice it up into about 1/4 to 1/2" strips. The kale is tough, so slicing it smaller is better.
2 2. Slice shallot very thinly. Toast pine nuts or walnuts in olive oil over medium heat. Set aside.
3 3. Put kale and shallot in a large bowl. In a separate small bowl, whisk together the lemon juice, olive oil, and 1/2 tsp large grain salt. Dressing should emulsify and become creamy. Pour the dressing over the kale and toss to coat thoroughly.
4 4. Important part: Massage the kale with the dressing, gently squeezing it when you do. It helps the kale to soften. Then refrigerate it for about 1 hour or so.
5 5. To serve, add toasted nuts and feta cheese to salad and toss thoroughly. Season with salt and freshly ground black pepper to taste.
  • Kale Salad

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