Kale Salad


  • 2 bunches of young kale, ribs removed
  • 1 bulb of fennel, cored and thinly sliced
  • 4 radishes, thinly sliced
  • 2 jalapeno peppers, seeded and thinly sliced
  • 2 scallions, thinly sliced
  • 1/4 lb Parmesan cheese, shaved into slivers
  • Dressing:
  • 1 shallot, minced
  • juice of 2 lemons
  • 1/4 cup red wine vinegar
  • 1 cup olive oil
  • kosher salt and black pepper to taste

Kale is typically cooked, however it can be used in a crisp delicious super healthy salad.


  • For the dressing, combine the shallot, lemon juice and vinegar in a non metal bowl.
  • Gradually whisk in the olive oil. Season with salt and pepper to taste.
  • For the salad, remove the ribs from the kale and cut the kale into thin strips and add to a large bowl.
  • Add the fennel, radishes, jalapenos and scallions.
  • 5 minutes before serving add the dressing and toss.
  • Top with the Parmesan slivers.

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