Kale Salad Recipe

June 15th 2017

by Vicki Reich, Interim Executive Director

Everyone has their favorite kale salad recipe.  Every co-op and natural food store I’ve ever visited has a different take on this healthy, nutritious and super yummy salad.  Most of them feature the kale cut or ripped into chunks.

This recipe, which is based on a recipe I found on Weight Watchers (that I’ve made less diet and more delicious) has you finely julienne the kale.  There is something about those little slivers that allows the kale to absorb more of the dressing and become really tender.

I made this for our board retreat in May and it didn’t last long.  So for all those board members who wanted the recipe, here it is:

Kale Salad
serves 6-8

2 bunches organic kale (I like to use lacinato, but it works with any variety)
1 medium organic shallot, finely minced
the zest of one large organic lemon
the juice of the same lemon
1 tbls local honey
1 tsp kosher salt
a few grinds on black pepper
4 tbls organic extra virgin olive oil
1/2 c finely shredded Parmesan-Reggiano cheese

Strip the tough stems from the kale and finely julienne.  Place in a large bowl.

In a small bowl, combine the lemon zest, lemon juice, honey, salt and pepper until the honey is dissolved in the lemon juice.  Slowly whisk in the olive oil.  Pour the mixture over the kale and massage it in well.  Add the shredded Parm and toss to combine.  Adjust the seasoning if necessary.

p.s. I recently made this and substituted finely chopped green onions for the shallots and added a couple of leaves of slivered basil.  It was really delicious, too!