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Kale Chopped Salad With Lemon-Parmesan Vinaigrette

Kale Chopped Salad With Lemon-Parmesan Vinaigrette

by Taylor Boudreaux, Executive Chef, Napa Valley Grille


Chef Taylor likes to add fresh seasonal fruit as well for an additional pop of flavor and color, like diced apricot, pomegranate, or pear.


  1. 3 ounces kale, stemmed and chopped
    2 ounces romaine lettuce, chopped
    1 tablespoon freshly grated parmesan cheese
    1 ounce golden raisins, soaked in simple syrup
    2 ounces cooked quinoa
    1 tablespoon toasted almonds
    2 ounces lemon parmesan vinaigrette


  1. In a medium-sized mixing bowl, combine kale, romaine, raisins, quinoa, and almonds. Season to taste with salt and fresh black pepper.
  2. Incorporate dressing and toss.
  3. Place onto a cold salad plate and garnish with freshly grated parmesan.

Serves 1.

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