A classic raw kale salad with lemon and Parmesan.
This weekend I had a lesson about the things food cannot do. Sometimes, no matter how many pancakes, or sweet apples, or pieces of homemade fried chicken and coconut pie there are, things are going to go off the rails. Tired and cranky can trump even the crispiest breading, even the flakiest dough. Sometimes, kids are gonna be kids and there’s nothing you can do about it.
By Monday, I was a little shell-shocked and needed some kitchen solace and a healthy meal. In my fridge was a bag of kale. Not just any kale, mind you. It was local kale. From a farm. Grown outside even. In other words, however modest, the very first spring produce is here. Eyeing the tiny purple leaves, I realized I’ve never shared one of my favorite salads here, even though I make it all the time. So here it is, a classic, lemony raw kale salad to highlight the tender first leaves of the season, flecked with zest and nutty Parmesan shavings.
You can use any kind of kale in this salad, but it’s important to know your leaves. For larger, tougher leaves, remove the stems and cut the kale into thinner ribbons and allow the dressing the marinate with leaves longer. For tender leaves, go easy on the dressing and salt, adding more only as needed.
- 5 cups kale leaves or 1 bunch (I used the Red Russian variety, but any kind will do)
- 3 tablespoons olive oil
- Grated zest of 1 lemon with a 2-inch section reserved, plus 2 tablespoons juice
- 1/4 - 1/2 teaspoon sea salt
- 2 tablespoons prepared horseradish
- 1/3 cup shaved Parmesan
-
Wash and thoroughly dry the kale. For small, tender leaves, just rough chop it a bit, while for tougher leaves remove the woody stems and cut into thin ribbons.
-
In a small bowl, whisk lemon juice into olive oil. Add 1/4 teaspoon of sea salt, the prepared horseradish, and all but the reserved strip of lemon zest. Whisk until the dressing is nicely emulsified.
-
Pour about half the dressing onto the kale leaves, and massage into the leaves with your finger tips. Wait a minute or two, taste, and add dressing or salt as needed.
-
Before serving, slice reserved zest into thin slivers. Add zest and Parmesan shavings (I use a vegetable peeler for mine) to the salad and toss.
-
This salad keep surprisingly well in the fridge for a few days and makes an excellent addition to your brown bag lunch.
That might be the prettiest kale I’ve ever seen. I, too, turn to kale when I need to reset. I love the sound of horseradish in there mingling with the lemon and Parm!
Thank you Nicole! I always feel like my salads are too chaotic, so I’m relieved to hear you think it’s pretty. And thanks for mentioning the horseradish! It’s an understated addition–I could totally eats Gold’s right out of the jar.
I could find solace in that kale salad too:) I love your addition of horseradish and zest. Sounds tangy good!
-Erin
Thanks Erin. Kale heals all, right?
I’ve finally gotten my bf to like Kale as much as I do and am making this simple salad tonight! My mouth is already watering thinking about it!
Hi Antoinette, That is awesome! I think the chewy, tough kale that is so common has given the stuff a bit of a bad name. Glad you got the BF on board!
This is one of my favorite salads!! I haven’t made it in ages – good reminder!
Hi Liz, It’s the best, isn’t it? Enjoy!
Yum- I wanted to let you know that I featured this today in my “What I Bookmarked This Week” post – stop by and see!
Hi Danielle, Thanks so much. We’re honored to be included!
Made this today–wow! I’m a vegetarian, but I never really *got* kale before. Now I think I’m a convert. I made pretty much as prepared but I massaged the kale before adding the dressing, then let the flavors mingle in the fridge for a few hours. Delicious!
Hi Madelyn, I’m so glad that the recipe was a success for you. And a kale convert too? Awesome.
I made this salad for dinner last night, and thought it was so delicious… but I’m finding (as I eat my lunch), that it tastes even better today! Thank you for your great recipes!
Hi Mariko, Excellent. I frequently stash away the kale salad for an easy lunch the next day. I love how it’s great warm or cold too. Thanks for trying the recipe!
Just made this salad. Delicious!! I am not very experienced in the kitchen, but the kale salad was easy to make, refreshing, healthy and delici
Just made this salad. Delicious!! I am not very experienced in the kitchen, but the kale salad was easy to make, refreshing, and healthy. I would definitely recommend it!
Absolutely delicious !! First time trying red kale raw. I couldn’t believe what a great addition the horseradish was. At first, I wondered if this was a joke! But, no joke…great different snappy fresh taste. I craved it all day today , so had it again tonight. It will definitely be a regular.
Hi Polly,
I’m so glad the recipe was a success! Thanks for sharing your feedback — glad to have another raw kale convert in the world.
I am so happy to find your recipe for (raw)Red Russian kale this morning. I have just picked my very 1st kale out of this year’s garden. Last year I only cooked my kale and I know it is the most tender….
I’m just home from visiting my sister and we ate the never ending salad at the Olive Garden 3 nights in a row. I am going to make their salad dressing recipe and use your recipe from there… Thank you for posting ….