Marinated Kale Salad and a Leafy Green Blog Hop

I know I’m a grown-up because one of my favorite parts about being home in New York for the summer was kale. I’ve yet to find this vitamin-rich leafy green in Israel, and I get envious every time I read a blog post or article about kale chips or sautéed kale. But in New York, it’s everywhere now and of course nowhere is it better than at the farmer’s market. My kale variety of choice is lacinato, perhaps because it also goes by the equally fun names of Tuscan, cavalo nero, and dinasaur kale. It’s recognizable by its rich green color and bumpy skin, and is just as good raw in salads as it is cooked any which way.

Lacinato kale

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This marinated kale salad is about as good and easy as it gets. Unlike normal salads that don’t sit well after being dressed, this one only gets better. Since it can be made ahead it’s perfect for a potluck, picnic, dinner party, or to take for lunch. The parmesan can be omitted, but makes it feel a bit like a kale Caesar salad, which I greatly enjoyed.

Marinated kale salad

5.0 from 5 reviews
Marinated Kale Salad
 
Prep Time
Total Time
 
Make this salad at least an hour ahead to give the kale time to relax and absorb all the great flavors.
Author:
Recipe Type: Salad
Yield: 6 side servings
Ingredients
  • Juice of 2 lemons
  • ⅓ cup olive oil
  • 2 tablespoons dijon mustard (I like whole grain)
  • Salt and pepper
  • 1 small bunch lacinato kale, roughly chopped
  • ¼ cup grated parmesan
Directions
  1. Whisk together the lemon juice, olive oil, and mustard in a salad bowl. Season with salt and pepper.
  2. Add the kale and toss with your hands, massaging the vinaigrette into the kale.
  3. Add the parmesan and toss to fully mis it in.
  4. You can serve the salad immediately, but it's even better if you let it marinate (keep it in a container in the refrigerator) for at least a few hours.
Notes
Gluten free, Kosher dairy, Vegetarian Parve and vegan if you omit the cheese.


36 thoughts on “Marinated Kale Salad and a Leafy Green Blog Hop

  1. Stacy

    Love the idea of kale in a salad. I have to admit I have ever only cooked it because it seemed too tough for salad, but marinating it ahead is brilliant. I will definitely give it a try. And thanks for hosting the blog hop!

  2. Sonali- The Foodie Physician

    Your salad looks amazing! I love leafy green and kale is my favorite! I put up my “Ingredient 911: Kale” which discusses all the amazing nutritional benefits of this wondrous green. The post also includes a very basic kale chip recipe. Thanks for aways choosing such great themes!

    • Katherine

      Really Yael?! Where? I’ve heard that kale here isn’t what we think of as kale in the US, but I love all leafy greens so I’ll probably be happy 🙂 What is it called in Hebrew?

      • Yael

        Katherine,I have found the kale at the Farmer’s market in Tel Aviv and also an organic veggie stand at the indoor market at Tel Aviv port often has it.I dont know the name in Hebrew…

          • Eleanore

            Hi Katherine,

            Kale is also called kale in Hebrew! People say it more like “keyl.” It might have a true Hebrew name as well, but the sellers I’ve come across call it kale. I find it pretty regularly at shuk hanamal in Tel Aviv, and they also sell collards. I also came across a neat organic farm/sustainable community called “Adam ve’Chava” when I got lost on a bike trip about a year ago, and they were growing kale and other cool vegetables. I don’t remember exactly where the farm is since we were lost, but it’s somewhere between Tel Aviv and Jerusalem! Good luck in your search.

            Isn’t it exciting to find hard-to-come-by ingredients here in Israel? Limes! Samphire greens! Raspberries! I’m still on the lookout for rhubarb, though.

            I just discovered your blog and am having a wonderful time reading. I’ll be back!

            • Katherine

              Cool, thanks Eleanore! Good to know – will have to head over there soon to check it out. This time of year I juice a ton of limes and freeze the juice in ice cube trays to I can enjoy it year round. I’ve found rhubarb a number of times at shuk hacarmel and even sometimes at supersol.

              • Eleanore

                I also freeze lime juice in ice cube trays. Tedious, but worth it! I also zest the limes and freeze tablespoons of zest in little plastic wrap packets sealed inside a zipper bag. Not a perfect solution, but much better than having no lime zest at all. At what time of year did you find the rhubarb? Is it a spring vegetable here, too?

  3. kitchenriffs

    I usually cook kale rather than include it in a salad. I don’t know why – in years past I used to use Swiss chard in salads all the time, and they are somewhat similar. Although come to think of it, I haven’t used Swiss chard in a salad in years, either! Gee, we get into ruts sometimes, don’t we? Good post – thanks.

  4. mjskit

    Massaged Dino Kale has become our favorite salad! When I first saw it a couple of years on Aarti’s Party I gave it a try and it was love at first bite. Since then I’ve been playing around with all sorts of combinations. I’ve linked up one of my favorites. I haven’t had it as simple as yours with just a little Parmesan, so I’ll have to give it a try. What a great hop for this time of year! Thanks for hosting!

  5. JJ

    Wait a second, loving kale makes me an adult? Damn. Foiled again – ha! Can’t wait to check out all the links to quit literally feed my obsession ;D

  6. Kimberly

    I love, love, love kale! Your kale salad sounds amazing … and I think it’s going to make an appearance on our dinner table next week!

    Thanks as always for a great recipe and a great blog hop … I linked up my baby kale pesto!

  7. Willow

    Wow, loving the theme of this hop! And how funny, my kale wraps use the same technique of dressing the kale early so it softens up a bit. Will have to try adding parmesan, because I love caesar salads – great idea!

  8. Helene Dsouza I Masala Herb

    I am not that much of a green leaf lover, not that I hate that stuff. I just always had trouble to get used to the taste. Yet over the years I realized that my taste buds preferences changed. It has been ages, the last time I had kale. I better get into it! 😉

  9. Hannah

    LOVE this blog hop, Katherine! I am such a fan of kale and I can’t wait to check out all the links. Your salad looks divine and like something I could eat everyday. We may not be able to grow tomatoes well here in Seattle, but we have an abundance of kale!

  10. Cut `n Clean Greens

    Wow, what an incredible resource for greens recipes! Love this roundup. We will be in the kitchen for weeks! We’re going to feature this on our Facebook page and link here so people can see how you made it, and your lovely photography. If you wish, come LIKE us on Facebook for more recipes and tips on greens like kale, chard, beet, mustard, turnip, collard, escarole, dandelion and other green leafies.

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