The New Go-To Kale Salad
User Reviews
4.9
The New Go-To Kale Salad
Description
The New Go-To Kale Salad centers on Tuscan kale leaves that are thinly sliced and cleaned to remove tough ribs, then softened slightly by massaging with a dressing made from finely minced garlic, Pecorino Romano cheese, lemon juice, olive oil, chili flakes, and seasoning. The dressing infuses the kale with bright acidity, savory cheese notes, and mild spice, making the greens more tender and flavorful.
The salad is finished with crunchy toasted panko breadcrumbs, creamy avocado slices, extra cheese, and a sprinkle of everything bagel seasoning, adding variety in texture and a savory complexity. The accompanying salmon filets are simply seasoned and pan-seared to create a light but satisfying protein addition, making the salad a complete meal.
The salad benefits from a brief sitting time to soften the kale and meld flavors, and can be adjusted to taste with extra lemon or seasoning. As a versatile dish, it suits lunch or dinner and the salmon can be substituted with canned tuna or other proteins for convenience.
Ingredients
- 3 kale Tuscan kale or cavolo nero, thick ribs cut out, lacinato, bunches
- 2 garlic finely chopped, cloves
- ⅓ cup Pecorino Romano cheese plus more to finish, finely grated
- extra-virgin olive oil
- lemon juice of 1
- ¼ teaspoon dried chile flakes
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- lemon wedges for serving on the side of the salad
- 2 teaspoons everything bagel seasoning
- 1-2 avocado sliced
For the Salmon
- 1 lb salmon cut into 4 4-ounce filets
- salt kosher salt and freshly cracked
- black pepper kosher salt and freshly cracked
- 1 tablespoon olive oil
For the breadcrumbs
- ½ cup panko breadcrumbs
- 2 tablespoons butter
Instructions
- Stack several kale leaves on top of one another and roll them up into a tight cylinder. With a sharp knife, slice crosswise into very thin, about 1/16 inch, ribbons. Put the kale in a salad spinner, rinse in cool water, and spin until completely dry. Pile the kale into a bowl.
- Put the chopped garlic on a cutting board and mince it even more until you have a paste. Transfer the garlic to a small bowl, add the pecorino, a few tablespoons of olive oil, lemon juice, chile flakes, salt, and plenty of black pepper, and whisk to combine.
- Pour the dressing over the kale and toss well to thoroughly combine. Taste and adjust with more lemon, salt, chile flakes, or black pepper. Let the salad sit for about 5 minutes so the kale softens slightly. Top with the toasted breadcrumbs, avocados, more cheese, and drizzle with more oil and the everything bagel seasoning.
For the salmon
- Sprinkle the salmon filets with salt and pepper. Heat a nonstick pan over high heat. Add the oil to the pan and then add the fish. Cook the salmon about 2-3 minutes until there’s a golden crust. Then flip the salmon and cook another minute or two on the skin side. Remove the salmon and add on the salad as needed
For the breadcrumbs
- Melt the butter in a small non stick skillet. Add the panko breadcrumbs and toast for 1-2 minutes until fragrant. Remove from heat and set aside.
Notes
- Canned tuna or salmon can substitute fresh salmon for a quicker option.
- The salad can be adapted with other proteins as desired.
- Massaging the kale with the dressing softens it and mellows the cabbage-like texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Calories | 458kcal | 23% |
| Carbohydrates | 20g | 7% |
| Protein | 33g | 66% |
| Fat | 29g | 45% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 86mg | 29% |
| Sodium | 493mg | 21% |
| Potassium | 1536mg | 33% |
| Fiber | 12g | 48% |
| Sugar | 3g | 6% |
| Vitamin A | 20595IU | 412% |
| Vitamin C | 195mg | 217% |
| Calcium | 641mg | 64% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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