Go Back

The Kale Salad That Converts People

Admittedly, I wasn’t exactly on board with the whole “kale craze”—even knowing how packed with nutrients it is, I just couldn’t get into it. That is… until this salad. My daughter took a cooking class at Sur La Table and came home with this killer recipe—along with the game-changing tip: blanch the kale to take out the bitterness. (Kale, yeah!) Add in the creamy parmesan dressing, and it’s pretty much a dream. Safe to say, I’ve officially joined the kale fan club.
Print Recipe Pin Recipe
Servings: 6
Course: Salad
Ingredients Method Notes

Ingredients
  

Dressing Ingredients
  • ⅔ C - Mayonaise
  • ⅓ C - Low-fat buttermilk
  • 3 T - Fresh Italian flat-leaf parsley finely chopped
  • 2 T - Fresh chives minced
  • 2 T - Shallots peeled and minced
  • 1 - Clove garlic peeled and minced
  • 1 T - Freshly squeezed lemon juice or to taste
  • 1 dash - Worcestershire sauce
  • ⅓ C - Parmesan cheese finely grated, plus more for garnish
  • Kosher salt and freshly ground black pepper
Ingredients
  • 2 Bunches - Tuscan kale washed, dried, ribs removed
  • 1 T - Vegetable or canola oil plus more for brushing wok (or grill)
  • 1 C - Cherry tomatoes washed and cut in half

Method
 

For Parmesan Dressing
  1. Place mayonnaise and buttermilk in a medium mixing bowl and whisk to combine.
  2. Add remaining ingredients (through Parmesan cheese), whisking well to combine.
  3. Taste and adjust seasoning with salt, pepper, and additional lemon juice.
  4. Cover and refrigerate until ready to use.
To prepare salad
  1. Place the kale into a medium bowl and drizzle with oil, tossing to coat.
  2. Brush wok with olive oil and warm to medium heat.
  3. Using tongs, place the kale in the wok, turning often until the leaves are wilted (about 1-2minutes).
  4. Place into a medium bowl to cool and repeat with the remaining kale.
  5. Once the kale is cooled, stack the leaves onto a cutting board, roll up into a small bundle, & cut into a chiffonade ( ¼-inch strips).
  6. Place the kale and tomatoes into a large bowl and drizzle with enough dressing to lightly coat the leaves and toss well to coat. Add more dressing as needed and toss again.
  7. Taste and adjust seasoning with salt and pepper. If desired, top with additional cheese when served.

Notes

Sur La Table also gives the option to prepare the kale on the grill by coating the grill
plates with oil. We found this more cumbersome and had success using the wok. But, it’s another option.