Recipe: A Really Good Kale Salad
This versatile salad is perfect for weeknight dinners, topped with chicken, or a as a side to hearty winter roasts or stews.
It’s also a great salad to make in the evening for lunch the next day. The ingredients for this salad can be prepared a day in advance: store the greens and carrots together but keep the beets and cheese separate, add the apple to the vinaigrette to prevent it from browning.
A Really Good Kale Salad
By Josie Malevich
- 1 head kale, stems removed and chopped or finely sliced (about 6 cups)
- 1 ½ cups chopped or finely sliced radicchio
- 1 ½ cups chopped or finely sliced escarole
- 1 Honey Crisp apple, cored, thinly sliced or chopped
- 1 carrot, peeled and thinly sliced or cut into matchsticks
- 1 small beet, peeled and thinly sliced or cut into matchsticks
- ⅓ cup dried cherries or cranberries
- ⅓ cup toasted almonds
- ½ cup shaved Parmesan cheese (optional)
- ⅓ cup extra virgin olive oil
- ¼ cup apple cider vinegar
- 1 small shallot, finely chopped
- 1 tbsp good grainy mustard
- 1 tbsp honey
- Salt and freshly ground pepper (to taste)
Toss together kale, radicchio, escarole and vinaigrette. Taste and adjust with seasoning, adding a touch more salt or a splash vinegar. Stir in apple, carrot, beets, dried cherries and almonds. Transfer to serving plate and garnish with Parmesan cheese, if using.
Whisk together oil, vinegar, shallot, mustard, honey, salt and pepper.
Kale stems are really fibrous and stringy so make sure to remove before chopping and slicing. For a milder and sweeter flavour, use Tuscan kale, also known as dinosaur, black cabbage or lacinato.