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Prep time
15 minutes
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Serves
3-4
Author Notes
This is THE salad. We actually call it #thesalad in our house, because it's that much of a staple -- it's the perfect accompaniment for any Italian meal, but also stands up on its own. Meaty hearts of palm add heft and texture, but canned artichoke hearts work too. But the star of this dish is the jarred Calabrian chili (look out for the Tutto Calabrian brand), which adds a subtle bite and smokiness to the dressing. This recipe was inspired by my friend and dinner party maven Kristen Huffman! —jrshore
Ingredients
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1 bunch
lacinato kale, de-stemmed and finely shredded
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1
lemon
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2-3 tablespoons
extra virgin olive oil
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5
hearts of palm (1 can's worth), sliced into 1/2-inch rounds
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1
Calabrian chili from a jar, very thinly sliced
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1/3 cup
freshly grated Parmigiano-Reggiano cheese
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kosher salt
Directions
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Place the shredded kale in a large bowl. Using a microplane grater, zest the whole lemon and add it to the kale. Add the juice of half the lemon (save the other half; you may add it later) and 2 Tbsp olive oil. Sprinkle with a good pinch of kosher salt.
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Using clean hands, massage the dressing into the kale until the leaves have wilted and become glossy (this will take about a minute). Taste for seasoning and add more lemon juice and/or a touch of salt as desired (but be conservative with the salt, as the hearts of palm and parm add quite a bit of salinity). Add another drizzle of olive oil if the salad seems dry and toss to combine. Transfer to a serving platter.
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Top the kale with the the sliced hearts of palm, followed by the sliced chilies (distribute them as evenly as you can). Shower the whole thing with the grated Parmigiano-Reggiano cheese.
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