I’ve tried a lot of kale salads. If it’s on the menu, I have to try it. One of my very favorite kale salads is from a local restaurant here in Richmond called Tazza Kitchen. (They have a few other locations around Virginia and one in North Carolina!) It’s where we went the day after Alex and I got engaged and its one of our favorite spots in the West End of Richmond.
Anyways, their kale salad is so simple but so delicious, I just had to try making a similar salad at home. I love spicy things so this salad was perfect for me but if you’re sensitive to spice then you may want to add a little less crushed red pepper. (I think it was a little too spicy for Alex. Oops.)Print
- 5 cups kale (Curly kale or Dinosaur kale) or about 8 large leaves
- 1/2 cup finely shredded Grana Padano or Parmigiano-Reggiano cheese
- 3 tbsp lemon juice
- 2 tbsp olive oil
- Crushed red pepper to taste (I used 1/4 tsp)
- 2 tbsp toasted pine nuts or almonds (optional)
- Wash the kale leaves and de-stem the leaves by removing the ribs. (This is the bitter tough part in the center.)
- Shred the kale using a sharp knife into thin strips. Dinosaur kale is a little easier to make into strips but if you’re using curly kale, just roughly chop it.
- In a small dish, whisk together the lemon juice and olive oil until combined.
- Massage the kale leaves with the oil and lemon mixture until the kale begins to soften.
- Top with cheese, pine nuts, and red pepper just before serving.
I loved the kick of the spicy red pepper flakes. If you’re sensitive to spice, start with just a pinch and add more from there. The other great thing about this salad is, most of the ingredients are fairly common, so I usually have all of these things on hand! I’ll definitely be making this salad again soon!
We’ve got a pretty low key weekend ahead. I’m flying back from Houston this afternoon and I’m still trying to get over this head cold. I’m hoping a little rest and relaxing will do the trick!