Kale Salad with Fried Capers and Golden Raisins

Kale Salad with Fried Capers and Golden Raisins
Photo: Johnny Miller
Total Time:
20 mins

This fresh take on kale salad is inspired by the Italian condiment agrodolce, which translates as sweet-and-sour. Our salad gets its sweetness from golden raisins, salty crunch from fried capers and croutons, and its sour tang from balsamic vinegar.


  • 6 or 7 tablespoons extra-virgin olive oil, divided

  • 2 tablespoons salt-packed capers, rinsed and drained

  • ½ small baguette, cut into ½-inch cubes (1 packed cup)

  • Kosher salt and freshly ground pepper

  • 2 tablespoons balsamic vinegar

  • 1 teaspoon Dijon mustard

  • Pinch of sugar

  • 6 cups packed thinly sliced kale leaves (from 1 bunch stemmed lacinato or curly kale, or a combination)

  • ¼ cup golden raisins, coarsely chopped


  1. Heat 2 tablespoons oil in a small skillet over medium. Add capers (be careful, as they may splatter) and cook, stirring, until crisp and beginning to brown, 1 to 3 minutes. Remove from oil with a slotted spoon and drain on paper towels.

  2. Add bread to skillet and toss to very lightly coat with oil (add up to 1 tablespoon additional oil, if needed); cook, stirring, until crisp and golden, 2 to 3 minutes. Season with salt and pepper. Transfer to a plate.

  3. In a large bowl, whisk together vinegar, mustard, and sugar. Whisk in remaining 1/4 cup oil. Add kale, capers, raisins, and croutons. Season with salt and pepper, toss to combine, and serve immediately.

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