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Kale Salad


Kale Salad

Kale Salad

Photo © Molly Watson

Tuscan, black, or dino kale has dark green, deeply curly leaves that are usually cooked – in this recipe those leaves are simply sliced thin, tossed with a bright dressing, and served raw to great effect.

Is raw kale a bit tough for your taste, even when thinly sliced? Try giving it a hearty massage first. That's right, massage. Grab handfuls of the leaves and rub them - as vigorously as you like - to break down their fibers for a more tender texture.

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 4 to 6 servings


  • 1 head Tuscan, black, or Dino kale
  • 1 small shallot or garlic clove
  • 1 Tablespoon red wine vinegar
  • 1 teaspoon sugar
  • 3 Tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1/2 cup freshly grated Parmesan (optional)


  1. Rinse kale leaves and pat them dry. Trim off stem ends and slice the leaves, crosswise, into ribbon-like pieces. Set aside.
  2. Finely mince the shallot or garlic clove and put it in a large salad bowl. Add vinegar and sugar and let sit 10 minutes. Whisk in oil and add salt and pepper to taste.
  3. Add kale and toss gently until the leaves are evenly coated. Add Parmesan, if you like, and toss to combine.

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