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I’m about to reveal the most delicious method to enjoy kale. I guarantee you will find this fascinating. If you’re not already a kale fan, this salad will change your mind. It’s true that raw kale has the same flavor as a freshly plucked leaf. But! Green leaves doused in a lemony, spicy Parmesan dressing can only mean one thing after tasting this kale salad: wonderful.

Tuscan kale makes the best salad

You can find several varieties of kale in the produce section. Tuscan kale and curly kale can be found in the produce section of most supermarkets in huge bunches. Which variety of kale should I use in this salad? Chioggia beets! Milder and sweeter than regular kale, this kind is ideal for raw salads. Unfortunately, you seem unable to locate it. You may also use kale with curls.

  • The leaves of Tuscan kale are flat and dark green. Because the pattern on the leaves resembles the scaly texture of dinosaur skin, it is also known as Lacinato or dinosaur kale. Tuscan kale is sweeter and less bitter than its curly cousin.
  • Greener and more wavy than regular kale, curly kale is a sight to behold. The uncooked variety has a somewhat more bitter and peppery taste.

Instructions for a simple kale salad

Let’s be honest: raw kale can taste bitter (fact). But add a flavor exploding Italian-style vinaigrette of lemon, Parmesan cheese, and garlic, and the kale mellows to mingle well with the other flavors. Kale’s strong structure also means it keeps its shape in a salad and adds a satisfying crunch to every bite. This salad is so delicious that it never lasts long in our house. Here are the main steps to prepare this kale salad:

  • Prepare the kale by removing the stems and chopping it into small pieces.
  • Prepare the garlicky Parmesan dressing by first mashing the garlic into a paste with the blade of your knife. The garlic is minced, then salt is added and the blade is scraped back and forth over the garlic until a paste is formed. Combine the garlic paste with some Parmesan cheese, olive oil, lemon juice, and crushed red pepper.
  • To serve, sprinkle some lemon zest over the dressing. If you like crunchier textures, sprinkle over some panko or breadcrumbs.

The Kale Variation: Salad à la Caesar

Prefer Caesar dressing instead and love it. This salad is quite similar to the Kale Caesar Salad, which is another popular way to consume kale. Instead, make a batch of our go-to Caesar dressing and use that to season the kale. We particularly enjoy the dressing sprinkled with crunchy panko breadcrumbs because of its irresistible flavor.

Dietary Benefits of Kale

Why should you try this kale salad recipe? Kale and other leafy greens are among the healthiest foods you can consume. If you want to get additional nutrients into your diet, eat more kale. Making this salad just makes sense. The details are as follows:

  • Kale is an excellent source of fiber, minerals, and antioxidants. It provides 100% of your daily vitamin C need and 10% of your daily beta carotene intake.
  • There are 33 calories, 6 grams of carbohydrates, and 3 grams of protein in one cup of raw kale. Kale is one of the world’s most nutrient-dense foods, yet having very few calories. As a green vegetable, it also contains a high protein content.

Instructions for chopping kale for a salad

How do I remove the tough center rib from the kale and cut it for this salad? We’ve experimented with a few different approaches over the years, and we’ve settled on one that’s both effective and straightforward. We had great success after adopting this strategy, and we believe it will do the same for you.

  • Fold the leaves of the kale together and hold them with your non-cutting hand.
  • Cut off the tough stem with a large chef’s knife.
  • Roll up the kale leaves and cut them into slices, using a circular motion with the knife.
  • Rotate the slices and chop them in the other direction to make small pieces. Repeat for all the kale leaves.

Instructions for Plating the Kale Salad

This kale salad is a timeless classic and goes with just about any main dish. Its Italian feel makes it a perfect complement to Italian cuisine. However, it goes wonderfully with any dish. It’s applicable in the cooler months of the year. We recommend serving it with these supper ideas:

  • Recipes for Pizza, Including the Best Margherita and Calzone
  • Classic bean soup, chickpea soup with rice, straightforward red lentil soup, and comforting white bean soup are just a few examples.
  • Vegetarian options include Burrata Pasta, Truffle Mac & Cheese, and Vegetarian Lasagna with Ricotta.
  • Easy Baked Fish, Pecan Crusted Salmon, and Tilapia with Lemon are just a few of the seafood dishes that can be prepared in this manner.

Quick Glances


  • 8 ounces of Tuscan kale in a bunch* 1 small or 1/2 medium garlic clove 14 teaspoon kosher salt
  • 1 cup of olive oil
  • 1 lemon (3 to 4 tablespoons juice, plus zest)
  • a quarter cup of grated Parmesan
  • 1/8 tsp. crushed red pepper
  • Cracked black peppercorns
  • Croutons prepared at home (optional)


  • The kale must be cleaned and dried before use. Next, remove the tough center rib from the kale and roughly slice the leaves.
  • One clove of garlic, peeled and minced. To make a paste out of the minced garlic, sprinkle it with kosher salt, then hold the blunt end of the knife and scrape the sharp end over the garlic while holding the knife at an angle.
  • Put the paste into a basin of suitable size. To the bowl, pour the olive oil and lemon juice and then add the red pepper flakes and freshly ground black pepper. Stir in the grated Parmesan cheese.
  • Toss the kale leaves with the dressing. Garnish with lemon zest and serve. (and additional Parmesan cheese, if desired). Serve with homemade croutons, if desired.

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