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1/4 pound curly kale leaves, no ribs, coarsely chopped
2 teaspoons fresh lemon juice, plus more if needed
Coarse kosher or sea salt
2 1/2 tablespoons extra virgin olive oil
1 cup halved red seedless grapes
1 green onions, white and pale green parts only, thinly sliced or finely chopped
1 tablespoon minced fresh dill
1/4 teaspoon grated garlic
1 small romaine heart, about 1/4 pound, halved lengthwise and very thinly sliced crosswise.
1/2 cup walnuts, toasted and coarsely chopped
2 ounces feta, finely crumbled
In a large bowl, combine the kale, lemon juice, and 1/2 teaspoon salt. Massage the kale kneading it vigorously with your hands for a couple minutes to soften it. It will shrink in volume.
Add the olive oil, grapes, green onions, dill, and garlic. Toss well with a fork and let the kale relax for 15 to 30 minutes.
Just before serving, stir in the romaine, walnuts, and feta. Toss well, then taste and adjust the seasoning with salad and lemon juice if needed. Serve immediately.
I slightly adapted this recipes amounts for garlic, dill, and green onions as we found the flavor profile a bit too pungent for our liking. Here are the original amount of those ingredients in case you want to give the original version of the recipe a try.
2 green onions white and pale green parts only, thinly sliced or finely chopped
1 to 2 tablespoons minced fresh dill
1 small clove garlic, peeled and grated.
The instructions in the cookbook for the garlic are as follows:
With a rasp grater, add a few scrapings of garlic, or add a pinch of finely minced garlic.
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