Who would think raw kale could taste so good? Something this good for us couldn’t be so wonderful, right? But it is! My customers ask for it by name, and when we make this kale salad recipe at Aux Delices, we add whatever dried fruit or toasted nuts we have on hand. I particularly like it with the almonds and cranberries.

The lemony vinaigrette is the final brilliance; it perks up the kale salad recipe as nothing else can.

Best Kale Salad Recipe

Kale Salad Recipe Ingredients

Best Kale Salad Recipe Fresh Ingredients

1 pound kale

1 bulb fennel, cored and very thinly sliced

½ cup toasted sliced almonds

½ cup dried cranberries

Best Kale Salad Recipe Lemon

3 ounces thinly shaved Parmesan cheese

Kosher salt and freshly ground black pepper

¾ cup lemon Vinaigrette, more or less as needed

Best Kale Salad Recipe Vinaigrette

Kale Salad Recipe Directions

How to Make The Best Kale Salad Recipe

  1. Stack the kale leaves as you can easily handle at one time on top of each other on a cutting board.
  2. With a large sharp knife, slice them into thin strips, no more than ½-inch thick.
  3. Put the kale in a salad bowl.Serving The Best Kale Salad Recipe
  4. Add the fennel, almonds, and cranberries and toss to mix.
  5. Scatter the shaved Parmesan over the salad and season to taste with salt and pepper.
  6. Sprinkle the vinaigrette over the salad, toss gently but thoroughly and serve.Best Kale Salad Recipe Parmesan

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