This raw kale salad wins over even the most skeptical hearty-green newbies. It gets better after a night in the fridge.

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Recipe Summary

Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, whisk together oil, lemon juice, garlic, salt, and pepper flakes. Add kale and toss to coat. Let sit at room temperature for 10 to 30 minutes.

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  • Add grated cheese and breadcrumbs and toss.

  • Garnish with shaved cheese before serving. Cover and refrigerate leftovers up to two days.

Reviews (6)

56 Ratings
  • 5 star values: 22
  • 4 star values: 14
  • 3 star values: 9
  • 2 star values: 6
  • 1 star values: 5
Rating: 5 stars
11/02/2015
Absolutely love this salad. I hated kale before I tried it but this has changed my mind. Tangy, great texture- I could (and probably will) eat this once a week.
Rating: Unrated
02/09/2014
Had this today with blueberries and blue cheese.... it was amaxing!!!
Rating: Unrated
01/29/2013
This is my new favorite recipe. I get organic tuscan Kale from the local New Frontiers Market, and use a chef's knife to slice the leaves from the ribs. I omit the cheese until I am serving. I usually make a double batch as it keeps in the fridge for 3-4 days. Those who are complaining that it is too tart, use meyer lemons instead. I eat a big bowl at lunch, and pack it for my kids. I omit the cheese until serving. It doesn't need it, so it is nice to leave the option open to have cheese or not.
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Rating: Unrated
01/07/2013
wow. The kale developed a silky texture after 30 minutes in the marinade. I added a bit more salt to counteract the lemon juice and used toasted panko bread crumbs and I had superior lacinato kale from MOMs market in Merrifield, VA
Rating: Unrated
01/05/2013
Just had this for dinner alongside some grilled chicken breast. I added an extra clove of garlic. The dressing is indeed a bit tart but still delicious.
Rating: 5 stars
12/18/2012
Easy and delicious. I couldn't find Tuscan kale, so I used regular kale and it worked out well. Using a whole head of kale (about 14-16 oz.) makes a lot of salad, so for 3-4 people I'd use half a head and cut the dressing in half. It's easy to adjust the bread crumbs and cheese to taste. The dressing is quite tart; the next time I make it I'll try 3 T lemon juice to 1/2 c olive oil.
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