Kale Salad with Lemon, Almonds, and Nordic Cheese

By Daytona Strong
January 16, 2014
2 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: As a Norwegian-American food writer and recipe developer, I love both digging into the old Scandinavian classics and also using Nordic ingredients in fresh ways. In this salad, raw kale salads get a Scandinavian touch with a semi-hard Norwegian cheese such as Norvegia (feel free to substitute Swedish Västerbotten, or even Parmesan if necessary). Cruciferous vegetables have roots in the Viking age, making kale a perfect ingredient to experiment with in Nordic cooking. I originally came up with this recipe for my Scandinavian food blog, Outside Oslo (www.outside-oslo), and later published a version in the Norwegian American Weekly.Daytona Strong

Serves: 6

  • 7-8 ounces kale leaves, stalk removed and leaves torn into bite-size pieces (10-12 cups)
  • 1 lemon, juiced (5 tablespoons juice)
  • 4 tablespoons good-quality extra-virgin olive oil
  • 3/4 teaspoon kosher salt
  • Pepper, to taste
  • 1/2 cup slivered almonds
  • 1 cup grated semi-hard Scandinavian cheese such as Norvegia (available at Scandinavian specialty stores; see headnote for substitutions)
  1. Wash kale leaves and dry thoroughly, then place in a large salad bowl.
  2. Make the dressing by whisking lemon juice, olive oil, salt, and pepper together in a small mixing bowl until emulsified. Taste and adjust seasonings if you'd like.
  3. Pour the dressing over the kale leaves and toss to combine. Add about 3/4 of the almonds and cheese and gently toss again.
  4. Divide salad between six plates and top with remaining almonds and cheese. Serve immediately.

More Great Recipes: