How to Make a Kale Salad

Photo: Hélène Dujardin / Oxmoor House

Savor the earthy, balanced flavors of kale in all its glory.

1 of 8

Go Green!

Photo: Hélène Dujardin / Oxmoor House

Kale is one of the most nutritious and versatile vegetables you’ll ever find. Hardly any other veggie can easily go from starring role in a crisp salad to tender braised green to salty, crunchy snack. Not to mention that a serving of kale has more (and better absorbed) calcium than a glass of milk, and way more vitamin C than an orange. Healthy fats—like olive oil and pumpkin seeds or a small amount of cheese—enhance kale’s nutritional value. The carotenoids (power- ful antioxidants) in kale are better utilized in the body when taken in with a little fat. Oh yeah, and kale tastes really good. So hop on the kale bandwagon and enjoy its many shades of green.

2 of 8

Your Mise En Place

Photo: Hélène Dujardin / Oxmoor House

DAIRY:
Fresh Pecorino Romano cheese, shaved

FRESH PRODUCE:
Kale
Lemon, juiced
Swiss chard leaves, torn
Green onions, sliced

FLAVOR BOOSTERS:
Olive oil
Sugar
Black pepper
Kosher salt
Pumpkinseed kernels

EQUIPMENT NEEDED:
Juicer or fork
Sharp knife
Colander
Large serving bowl
Whisk
Small skillet
Salad tossers

3 of 8

1. Dunk and rinse.

Photo: Hélène Dujardin / Oxmoor House

Rinse kale leaves to remove any dirt; drain well.

4 of 8

2. Tear the leaves.

Photo: Hélène Dujardin / Oxmoor House

Fold each leaf in half lengthwise; cut out hard stem. Tear kale into small pieces.

Some varieties of kale have fairly tender, edible stems. But if stems are large and tough, remove them with a knife or kitchen shears. Or try this chef’s tip: Loosely grasp the base of the stem between your fingers and pull the leaf through the fingers with your opposite hand.

5 of 8

3. Make a dressing.

Photo: Hélène Dujardin / Oxmoor House

Combine lemon juice, olive oil, sugar, freshly ground black pepper, and salt in a large serving bowl, stirring with a whisk until sugar dissolves.

6 of 8

4. Soak the geens.

Photo: Hélène Dujardin / Oxmoor House

Add kale and chard; toss. Let stand 10 minutes.

7 of 8

5. Toast the seeds.

Photo: Hélène Dujardin / Oxmoor House

Heat a small skillet over medium heat. Add pumpkinseed kernels; cook 5 minutes or until browned, stirring frequently.

8 of 8

6. Toss with toppings.

Photo: Hélène Dujardin / Oxmoor House

Add toasted seeds, onions, and cheese to greens; toss.

Replay gallery

1 of 8

Go Green!

1 of 8

2 of 8

Your Mise En Place

2 of 8

3 of 8

1. Dunk and rinse.

3 of 8

4 of 8

2. Tear the leaves.

4 of 8

5 of 8

3. Make a dressing.

5 of 8

6 of 8

4. Soak the geens.

6 of 8

7 of 8

5. Toast the seeds.

7 of 8

8 of 8

6. Toss with toppings.

8 of 8

Up Next

Everything in This Slideshow

Account

How to Make a Kale Salad

1 of 8

Go Green!

1 of 8

2 of 8

Your Mise En Place

2 of 8

3 of 8

1. Dunk and rinse.

3 of 8

4 of 8

2. Tear the leaves.

4 of 8

5 of 8

3. Make a dressing.

5 of 8

6 of 8

4. Soak the geens.

6 of 8

7 of 8

5. Toast the seeds.

7 of 8

8 of 8

6. Toss with toppings.

8 of 8

Share the Gallery

Up Next

Share the Gallery