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Kale Salad Recipe

Abigail and Arthur's Kale Salad

If you're in need of a scrumptious Thanksgiving side, don't overlook kale. Fresh Tart recommends this raw kale salad with feta cheese and pine nuts.

I first wrote about this recipe a few weeks ago when I described our trip to San Francisco.  My friend Maud's brother Arthur made a delicious kale salad for us, and I couldn't wait to make it at home and post it for you.  In the process of raving about it on Facebook, I found out that the recipe originally came from Maud and Arthur's sister Abigail!  She claims she didn't make it up herself, but I'm happy to give her credit for introducing it to me via Arthur.  She said that Arthur added the nuts (a good addition).

The kale in the salad is raw, yet tender, because it sits tossed with some lemon juice for a bit (the acid tenderizes the greens).  In fact, I kept leftovers in the fridge overnight and enjoyed it completely the next day.  Abigail notes that it is always popular on buffets - as we all know, it's not easy to find a green salad that can sit nicely (and even improve) on a buffet!  I'm thinking . . . Thanksgiving.  Yes.

Get the uncomplicated recipe after the break.

I brought some to Debbie & Stu, the Wine Genius' home last week and had Stu asking me for the recipe over the weekend.  I've got a nasty double-whammy sinus infection/pneumonia going on — grrr — so I've been a little slow posting this.  But here it is!  I made it for myself today, in fact, adding garlic to give my immune system a kick in the you know what.

I also added fresh dill, since I love fresh dill with lemon juice and feta cheese.  You could add your favorite fresh herb, or none at all, per the original recipe.  Thanks Arthur and Abigail!

Abigail and Arthur's Kale Salad
Serves 4

1 large bunch Lacinato kale (also known as Dino kale - it's crinkly, like dinosaur skin!), center ribs removed, leaves cut into thin strips (chiffonade)
1 shallot, sliced thin
1 1/2 Tbsp. freshly squeezed lemon juice
3 Tbsp. extra-virgin olive oil
1 small clove garlic, minced (optional)
1/2 tsp. Kosher salt + more
1/3 cup pine nuts or chopped walnuts, toasted
1/3 cup crumbled feta cheese
1/2 cup small dill sprigs (optional)
freshly ground black pepper

About one hour before you plan to eat, put kale and shallot in a large bowl.  In a small bowl, whisk together the lemon juice, olive oil, and 1/2 tsp. salt.  Pour the dressing over the kale and toss to coat thoroughly.  Let sit for one hour.

To serve, add toasted nuts, feta cheese, and dill sprigs to salad and toss thoroughly.  Season with salt and freshly ground black pepper to taste.

Want to see more? Start following OnSugar blog Fresh Tart or start your own OnSugar blog. We may feature your post on YumSugar!

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Join The Conversation
FreshTartSteph FreshTartSteph 4 years
Hi Lauren - YUM, love the idea of both of those additions, must have been gorgeous. Yay!
lauren lauren 4 years
I tried this salad this weekend added quinoa and pomegranate seeds! It was amazing! Can't wait to make this again!
FreshTartSteph FreshTartSteph 4 years
Thank you TGOTG!
TGOTG TGOTG 4 years
This looks delish, we love Kale! Try our version of the Kale Salad http://www.twogirlsonthego.com/2011/06/garlic-kale-salad.html
FreshTartSteph FreshTartSteph 4 years
Wow, that completely rocks, thank you so much! And to Arthur & Abigail of course. I appreciate the note and that you've passed my blog along - the highest form of praise, so cool. Have a great weekend!
FreshTartSteph FreshTartSteph 5 years
Maggie, thanks for featuring the recipe! In very nice company, how flattering :) It is like eating a bowl of delicious nutrition, tastes and feels good. ncapuana, that's awesome to hear, thanks for leaving the note. It's my new favorite way to eat kale too, I think it's the lemon, softens the mineral-iness. Good stuff!
24Savvy 24Savvy 5 years
Kale is one of those under-loved, inexpensive wonder-foods that pack a mighty nutritional punch - perfect for warding off colds. Thanks for creating such a yummy recipe with one of our fave veggies! We featured this article on our site! Check it out: http://www.24savvy.com/?q=articles/11-10-2010/hump-day-link-love-savvy-seven-things-to-knowseedo-week Maggie 24/Savvy Team
fuzzles fuzzles 5 years
Awesome! Thanks!
FreshTartSteph FreshTartSteph 5 years
Hi fuzzles! Yes, both stores (should) carry it, I picked it up at Whole Foods, but I'm 99% sure I've bought it at Byerly's too.
fuzzles fuzzles 5 years
Yum! You're in my area. I'm guessing Byerly's or Kowalski's for that particular variety of kale? I was thinking the same thing about Thanksgiving! :feedme:
FreshTartSteph FreshTartSteph 5 years
Thanks lauren & FinnLover! Ah yes, you'd want this type of kale, it's much more tender than other varieties, in terms of eating it raw. Although, you could experiment with the lemon juice and see if it works its acidic magic on another version - let me know if you play around! :)
CoconutPie CoconutPie 5 years
Oh, this salad looks delicious! Beautiful photos too. I'll have to try this when I visit my family in North America next month. Not sure I'll find that specific type of kale in Norway. I already have a hard time finding really basic ingredients.
lauren lauren 5 years
I want to try this, it looks sooo delicious!!!!
FreshTartSteph FreshTartSteph 5 years
Sarah - Knowing your style and what you like, I predict that you'll love it. You photography site is stunning, by the way! "Woo!" ;) Vegolicious - Thank you for the kind invitation, I'd love to. The gallery is gorgeous, can't wait to look through it for vegetable recipes!
abigailo abigailo 5 years
it just keeps getting better and better! Looks delish - what lovely photos!
Website-admin Website-admin 5 years
Thanks for finding out the recipe, Stephanie, and for posting it!
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