Kale Salad Recipe

Kale Salad Recipe
Kale Salad Recipe

My hands-down favorite way to eat this vegetable is chilled in a salad. My wife and I visited a restaurant in Portland, Oregon, where this idea sparked my interest. We were fighting over the last bite (like we do with most great dishes we come across in our travels). Here's my Kale Salad recipe that tastes like heaven.

Kale Salad Recipe

Serves 4


3 heads of kale, cleaned and chopped
2 gallons water
2 tablespoons kosher salt
1/4 cup red wine vinegar
1/4 cup olive oil
2 vine-ripened tomatoes, seeded and chopped
1/2 cup pine nuts, toasted
1/2 cup parmesan cheese, ground
Salt to taste

  1. Clean and chop kale and set aside.
  2. Place water and salt in large pot and bring to a boil.
  3. In a separate bowl add water and ice cubes.
  4. Place the kale in the boiling water and cook for 30 seconds.
  5. Using a slotted spoon, remove kale from boiling water and place in ice water.
  6. Let the kale chill fully and then wring it out (like a towel) to make sure there is no excess water.
  7. Place remaining ingredients in a bowl and toss together.
  8. Season with salt.
  9. Wrap tight with plastic wrap and store in fridge for 30 minutes before serving.

Note: If you want to kick this salad up a little you can add chopped pepperoncini to it.

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