Tuscan Kale Salad

By Melissa Clark

Tuscan Kale Salad
Andrew Scrivani for The New York Times
Total Time
20 minutes
Rating
5(2,143)
Comments
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Kale salad may someday go the way of other clichéd salads of yore — the bean salad, the chef’s salad, the beet salad with goat cheese. But like all those other venerable mixtures, its ubiquity is due in large part to how good it can be. Take a bunch of raw Tuscan kale (also called lacinato or black kale), which is more delicate than other varieties, and slice it into ribbons. Toss those ribbons with a thick bright dressing of garlic paste, pecorino, lemon juice, olive oil and a pinch of red pepper flakes. Top with freshly toasted bread crumbs and a flurry of pecorino. The leaves are sturdy enough to stand up to the bold flavors and varying textures, but tender when you take a bite.

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Ingredients

Yield:2 to 4 servings
  • 1bunch Tuscan kale (also known as black or lacinato kale)
  • 1thin slice country bread (part whole-wheat or rye is nice), or ¼ cup homemade bread crumbs (coarse)
  • ½garlic clove, finely chopped
  • ¼cup finely grated pecorino cheese, more for garnish
  • 3tablespoons extra virgin olive oil, more for garnish
  • Freshly squeezed juice of 1 lemon
  • ¼teaspoon kosher salt
  • ⅛teaspoon red pepper flakes
  • Freshly ground black pepper, to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

156 calories; 13 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 5 grams protein; 218 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Trim bottom 2 inches off kale stems and discard. Slice kale, including ribs, into ¾-inch-wide ribbons. You should have 4 to 5 cups. Place kale in a large bowl.

  2. Step 2

    If using bread, toast it until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs.

  3. Step 3

    Using a mortar and pestle, or with the back of a knife, pound garlic into a paste. Transfer garlic to a small bowl. Add ¼ cup cheese, 3 tablespoons oil, lemon juice, salt, pepper flakes and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly combine (dressing will be thick and need lots of tossing to coat leaves).

  4. Step 4

    Let salad sit for 5 minutes, then serve topped with bread crumbs, additional cheese and a drizzle of oil.

Ratings

5 out of 5
2,143 user ratings
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Comments

Pam

Trim kale to eliminate most toughness. It is easy to remove the majority of the stem/center rib of lacinato kale, and worth the minute extra it takes. Grab stem with one hand; with free hand strip the leaf free of the stem, or use a knife and slice the leaf off on either side of the stem. It's ok to leave some at the top of the leaf -- it is much more tender. Also, when cutting the kale, make narrow strips, almost chiffonade, narrower than in the photo. No need to massage.

Bunnee

I agree with others - way too much lemon juice. A measurement would be appropriate - lemons come in a variety of sizes. I ran hot water over the kale for a quick soak to soften it somewhat, drained it and then added the dressing. It was still crisp after refrigerating.

My husband, who is a fan of all things kale, and I, who am not, both enjoyed the salad.

Imbrod

I first tasted this salad made with white balsamic rather than lemon juice, with pine nuts and marinated currants. A variation swaps crumbled feta for the pecorino, and pomegranate seeds for the currants. The fruit's sweetness counters any bitterness in the kale.

Agree with removing ribs from the kale, cutting into chiffonade, and not massaging--just mix with dressing and cheese 10-30 minutes before serving. It's also one of the few salads where pre-dressed leftovers are appetizing.

BKT

I don't quite get this salad. I've made great kale salads before using regular kale. I think I did everything right on this--removed big ribs, sliced it into thin ribbons, washed it and spun it and wrapped it into a towel to squeeze it repeatedly. I was dubious at that point so I sprayed it with olive oil, sprinkled on a little salt, and used my hands for a while. I let it rest, added the dressing, tossed, added other ingredients. Not bad--but not tender. Won't use lacinato kale again.

Julia

Even my KIDS would eat this salad! 11 stars!

Jennifer Lott

Thanks to all of you who advised removing the ribs and softening the kale before dressing it. I’ve made this several times, and every time put the trimmed kale in the microwave (gasp!) for 1.5-2 min, and patted it dry with a paper towel before mixing in the rest. Wow, it turned out so so delicious and I’ve gotten many requests for the recipe. I also prefer curly to dino kale:) We added grilled salmon to this recipe as a lighter meal the night before Thanksgiving. Yum. It was better than the Thanksgiving dinner the next day!

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