kale salad recipe

Kale is a hearty winter green that holds up well in soups and stews. But it&#x27;s also wonderful as a salad if you give it a three-minute massage.

Massaged Raw Kale Salad

kale

olive oil

tsp kosher salt

tbsp lemon juice (from 1/2 lemon)

Parmesan cheese (Parmigiano-Reggiano)

Slice the kale into 1/4-inch thin ribbons.

In a large bowl combine the kale with oil and salt.

Using your hands, massage the kale for 3 minutes until the kale softens.

Toss with the lemon juice and grated cheese and serve.

This delicious Kale Apple salad is dressed with a tasty sweet honey vinaigrette. Pops of feta cheese and cranberries laced throughout add tangy flavor. This healthy salad is Low-Sodium and Gluten-Free.

Kale Apple Salad with Honey Dressing

apples

cranberries, dried

pecans

feta cheese

tbsp honey

tbsp apple cider vinegar

salt

tsp pepper

Before you begin, massage the kale leaves if...

Before you begin, massage the kale leaves if you want them softer.

Place the kale in the bottom of a...

Place the kale in the bottom of a bowl followed by the rest of the ingredients.

Whisk together the dressing ingredients and pour them...

Whisk together the dressing ingredients and pour them over the top of the salad.

Refrigerate after serving and enjoy!

https://www.youtube.com/watch?v=D-t2bbFPY9Y

Delicious Kale Apple salad is dressed with a tasty sweet honey vinaigrette. Pops of feta cheese and cranberries laced throughout add tangy flavor. This healthy kale salad recipe is Low-Sodium and Gluten-Free. 

Link to recipe: https://www.homemadefoodjunkie.com/kale-apple-salad-honey-dressing/

How to make Kale Apple Salad

Jonathan Waxman Kale Salad Recipe

oz kale, stem intact

basil leaves

salt-cured anchovies

garlic cloves,

egg yolk,

Dijon mustard

red wine vinegar

lemon juice

extra virgin olive oil

Pecorino Romano cheese, grated

tbsp breadcrumbs, toasted

Sea salt and black pepper

Drain and debone the anchovies, set them aside

Pat the basil leaves dry and roll them like a cigar

Rinse the kale under running water and dry it in a salad spinner

Once the kale has dried, place it on a wooden cutting board and slice it into thin strips

Place the kale into a bowl and keep it cold, wipe the cutting board dry

Finely mince the basil over the cutting board, adding garlic and anchovies to it so that a paste is formed

In a separate bowl mix the basil, mustard, egg yolk, garlic paste, sea salt, vinegar, and lemon juice

Whisk the mixture well while pouring in the oil, the emulsion should break

Pour ½ cups (4 ounces) of the dressing over the chilled kale leaves, making sure the leaves are entirely coated, save the rest of the dressing for another day

Crush the kale and dressing with your hands, this is an integral part of the recipe

Season with salt and pepper

Toss cheese and breadcrumbs into the bowl

Give the salad a good toss and serve within an hour!

Cutting the greens on a wooden cutting board is advised

We recommend crushing the kale and dressing with your hands, this will activate the enzymes from the kale which will create a magical flavor with the dressing

You can store the kale salad in an airtight container for 2 days

Tips for this recipe

Chickpeas and kale are a tasty team, and this combination makes a great spread for bread, a filling for pita bread or a wrap, or layered scoop of it on a sturdy flatbread and served open-faced.

Chickpea and Kale Sandwich Spread or Salad

kale leaves (any variety, rinsed well)

carrot

nutritional yeast (optional, but highly recommended)

mayonnaise

yellow mustard

parsley leaves dill leaves

scallions

curry powder (or more to taste)

ground cumin (or more to taste)

pepper

green sprouts (optional)

Combine the kale and carrot in a food processor; pulse until finely chopped.

Add the remaining ingredients and pulse until the chickpeas are evenly chopped and everything is nicely blended—don’t over-process; leave the mixture a bit chunky.

Transfer to a serving container and serve at once, or cover and refrigerate until needed.

This simple and vibrant kale salad will become your go-to! Juicy lemon, salty Parmesan, and a touch of garlic cover the tender leaves for a refreshing, flavor-packed bite.

The Best Kale Salad

Tuscan kale (about 8 ounces)*

garlic clove

lemon (3 to 4 tablespoons juice, plus zest)

Parmesan cheese

red pepper flakes

black pepper

Homemade croutons (optional)

Wash and dry the kale. Then destem and roughly chop the kale leaves.

Peel and mince the garlic clove. Sprinkle it with the kosher salt, then holding the blunt edge of the knife, scrape the sharp edge of the blade over the minced garlic, holding the knife at an angle and mashing the garlic into a paste.

Place the paste in a medium bowl. Add the olive oil, lemon juice, red pepper flakes, and fresh ground black pepper, and whisk to combine. Add the Parmesan cheese and stir to combine.

Toss the dressing with the kale leaves. Serve topped with lemon zest (and additional Parmesan cheese, if desired).  If desired, serve with homemade croutons.

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Wondering how to cut kale? Here’s a step by step guide and video that shows you how, including how to stem kale and chop kale.

How to Cut Kale

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Top 5 kale salad recipe recipes from across the web

The most viewed kale salad recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Massaged Raw Kale Salad

Kale Apple Salad with Honey Dressin...

Jonathan Waxman Kale Salad Recipe

Chickpea and Kale Sandwich Spread o...

The Best Kale Salad

The most viewed kale salad recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine