Menu Ideas

8 Kale Salads

By • October 30, 2013 • 8 Comments

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We see you; stop rolling your eyes. Kale salads?! So 2011. We know.

But then lunch comes around, and we know you're thinking: a kale salad would be pretty good right now. Or: hmm, I could really use a kale salad. Or: alright, fine; I really, actually, truly, with all of my heart, need a kale salad.

It's Fall 2013, and guess what? We're still eating kale salads. Every day. And you should, too -- because they're good. They're the rare type of salad that stands up well to being dressed ahead, yet are still dainty enough to eat in the raw. You can make them virtuous; you can put three kinds of cheese on them. So try one for lunch today, or as your antidote to holiday festivities. Kale might not be the new ramen burger, but guess what? You'll probably want some afterwards.

Lacinato Kale and Mint Salad with Spicy Peanut Dressing by dymnyno

Kale salad from Food52

  

Northern Spy's Kale Salad by Genius Recipes 

Genius Kale Salad from Food52

 

Kale and Anchovy Salad by Amanda Hesser

Kale Salad from Food52

  

Raw Kale Salad with Lentils and Sweet Apricot Vinaigrette by Gena Hamshaw

Kale Salad from Food52

  

Kale Salad with Apples and Hazelnuts by Amanda Hesser

Kale Salad from Food52

 

Farro with Roasted Sweet Potato, Kale, and Pomegranate Seeds by Ann S 

Kale Salad from Food52 

 

Kale Tabbouleh by lisina

Kale Tabbouleh from Food52

 

Hearty Kale Salad with Kabocha Squash, Pomegranate Seeds, and Toasted Hazelnuts by Gena Hamshaw

Kale Salad from Food52

 

Jump to Comments (8)

Tags: everyday cooking, kale, kale salad, salad

Comments (8)

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20 days ago lynne

I bet a little crispy pancetta paired with a soft cheese and/or some peaches would be yummy too with (blanched!) kale.

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20 days ago Judith Roud

Okay. How come, except for the recipe with anchovies, none of these have ANY meat in them? Spanish chorizo or some good smoked ham, browned bacon lardons or even turkey, smoked or not, rock in combination with raw kale.

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3 months ago lynne

Much as I like the taste and crunch of raw kale, it's not good for you when eaten raw. According to Oregon State U Micronutrient Info site: "Very high intakes of cruciferous vegetables…have been found to cause hypothyroidism... Two mechanisms have been identified to explain this effect. The hydrolysis of some glucosinolates found in cruciferous vegetables (e.g., progoitrin) may yield a compound known as goitrin, which has been found to interfere with thyroid hormone synthesis. The hydrolysis of another class of glucosinolates, known as indole glucosinolates, results in the release of thiocyanate ions, which can compete with iodine for uptake by the thyroid gland. " See also, Jeffrey Steingarten, The Man Who Ate Everything, Chapter "Salad: The Silent Killer" for an explanation of why raw veggies have toxins and raw fruits do not. Steingarten argues that vegetables have evolved a “complex system of chemical warfare” over time to stave off predators. Most of these defense mechanisms are thwarted with the simple act of cooking. He goes on to say:

"Generally speaking, there are four categories of chemical weaponry the salad deploys against its human predators: nutrition blockers, toxins, mutagens (which alter genetic material), and carcinogens (p. 178)."

Buy the book or check it out from your local library to read the full story. Steingarten makes a strong case against raw spinach - which was the IT veg when the book was written.

"Nutrition blockers are chemicals that bind with some desirable vitamin or mineral and prevent your intestines from absorbing it. My favorite is the oxalic acid in raw spinach, a vegetable exalted for its high content of calcium and iron. Oxalic acid, it seems, forms an insoluble complex with calcium and iron—not only the calcium and iron in the spinach itself but other sources of them as well—and renders uncooked spinach a non-nutritious green (p. 179)."

My solution to Kale salads is a quick steam in my pressure cooker (like 1-2 minutes), but blanching in hot water briefly may do the trick. I always blanch my cabbage for 1-2 minutes before making coleslaw too.

Just thought I'd weight in...

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6 months ago DenaTBray

Truly, there can never be too much kale! Here's my recipe:
http://gathering-flavors...

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8 months ago Tushar

I love how you use Kale in this - we use it with Citrus fruits, Gorgonzola and Walnuts: http://www.youtube.com...

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11 months ago Carrie

This is one of my favorites and is now the most requested by friends for holidays and get togethers. http://www.bonappetit.com...

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11 months ago katie dwyer

I cannot stop making this Kale salad: http://eat-drink-garden...
I even added some julienned persimmons and it added phenomenal color and a lil sweet crunch.

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11 months ago Yazoolulu

I love this kale salad: http://food52.com/recipes.... I have made it many times now and with so many variations (fresh pomegranate seeds instead of the raisons are our favorite). We have a raised bed devoted to lacitano kale, just to keep up with the demand for this salad! These others look good too, so I may have to expand our kale horizons.