I first had this kale salad at Whole Foods, and found it absolutely divine, despite the fact that it had raisins. I promptly lost the recipe Whole Foods handed out, but after searching the recipe ingredients I remembered, I found this Smitten Kitchen kale salad recipe. I’ve tweaked it a little bit for our family (no raisins!), and found that my kale-disliking child found this palatable. My kale-neutral child ate it without any problem. My kale-enjoying child begged for it for lunch, then asked me to make more the following week. That’s a good level of acceptance of a recipe for me to make it again – and they ate it the second time, too!
- 1/2 cup walnut pieces
- 1 TBS white wine vinegar or apple cider vinegar (no balsamic, but a herbal vinegar works beautifully here)
- 3 TBS olive oil
- 1 bunch dinosaur kale, also known as lacinato kale, a flatter, non-curly kale variety
- 1/2 cup grated parmesan or romano cheese
- 1/2 lemon, juiced
- 1/4 cup breadcrumbs (I tend to use toasted heels of bread that I run through the food processor to make breadcrumbs, but I’ve also been very happy with Ian’s breadcrumbs.)
- 1 small clove garlic, minced or pressed
Prep work: Walnuts – toast the walnuts at 350F for 10 minutes. Breadcrumbs: warm 1 TBS olive oil over medium heat in a skillet; sauté garlic for a minute, add breadcrumbs and toast for a couple minutes until golden, stirring frequently.
Rinse the kale. Rip the leaves off stem of the kale, then stack the leaves. Roll a few leaves into a cigar-type shape. Thinly slice the leaves on a slight diagonal, also known as a chiffonade.
Take a large bowl and assemble the salad. Add kale, walnuts, vinegar, cheese, remaining 2 TBS olive oil, and lemon. Toss together until the kale is well coated with the olive oil, lemon, and vinegar. Let sit for at least 10 minutes for the flavors to marinate, then toss in the breadcrumbs and serve.
This is delicious fresh, and also delicious as leftovers. My middle daughter loves taking this to school in her lunch.