Kale Salad
Ingredients
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- 1/2 cup sliced almonds – toasted
- 3 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 clove garlic – finely grated
- 3/4 tsp kosher salt
- 1/2 tsp black pepper – freshly ground
- 1/4 cup extra-virgin olive oil
- 10 ounces lacinato kale – stems removed, very thinly sliced
- 1 1/2 ounces Parmesan cheese – shaved
Instructions
1. Toast the sliced almonds in a dry skillet over medium heat, stirring often, until golden and fragrant, 4–6 minutes. Transfer to a plate to cool.
2. In a large bowl, whisk together the lemon juice, Dijon mustard, honey, garlic, kosher salt, and black pepper. Slowly stream in the olive oil while whisking until the dressing is glossy and emulsified.
3. Add the sliced kale to the bowl. Pour in half of the dressing and massage the kale with clean hands until the leaves darken and soften, 1–2 minutes. Let stand 10 minutes.
4. Add the remaining dressing and toss until the kale is evenly coated.
5. Fold in the shaved Parmesan and toasted almonds. Toss gently and serve right away, or hold up to 30 minutes before serving.
Kale salad pairs hearty, earthy greens with a bright, balanced vinaigrette and crunchy accents. The leaves are often massaged to become silky-tender while still retaining their structure, which lets them stand up to bold flavors like lemon, garlic, and good olive oil. Shaved hard cheese and toasted nuts add savoriness and texture, making the salad satisfying enough to eat on its own or alongside richer dishes.
This salad rose to prominence in contemporary American cooking, especially as lacinato (Tuscan) kale became widely available outside Italy. Chefs and home cooks adopted the technique of massaging the greens and dressing them with lemony, Dijon-based vinaigrettes, creating a template that spread across restaurants and cookbooks. Over time, many regional spins have emerged—some leaning Caesar-like with breadcrumbs and anchovy, others adding fruit for sweetness—yet the core combination of tenderized kale, citrusy dressing, and a salty, crunchy finish remains the hallmark.