Kale salad is a trend I’ll never give up on. Especially because it’s even better made ahead of time.
Any tossed salad usually has at least some make-ahead potential. You can wash the lettuce and whisk the dressing in advance, but typically, you’d want to refrigerate them separately and toss just before serving so you don’t end up with a sad, soggy salad.
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Using a hardier green changes that equation, which is why I’m such a fan of this kale salad. It holds up well after marinating in the dressing for a few days, which encourages the kale, onion and raisins to soften. In fact, it’s even better with more time. A garnish of nuts lends nice crunch.
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Kale Salad Recipe FAQs
What is Tuscan kale? Can I use a different kind?
Tuscan kale, also called dinosaur, cavolo nero, or lacinato), has dark bluish-green leaves. I like its dramatic appearance. But any variety of kale – or a combo – works just as well. Use what you can find and like best.\
Can I use a different type of vinegar?
I dig the zinginess of red wine vinegar in the dressing, but white wine vinegar, sherry vinegar, or even lemon juice also would be nice.
I need to keep things dairy-free …
If you want to keep this dairy-free/vegan, sub nutritional yeast for the Parm.
Do I have to use smoked almonds?
I like the smokiness of the almonds, but any kind of toasted nut will do the trick. Be sure to add the nuts just before serving so they stay crunchy.
What if I can’t find golden raisins?
Regular raisins are fine. Or you can use a different type of dried fruit, such as chopped or sliced dried apricots, figs, or dates. You also can opt for fresh fruit. Citrus sections add a pretty pop of color and sweetness. Fresh figs are nice, too, when they’re in season. Either way, the sweetness of the fruit is a nice contrast to the bitterness of the greens.
What else works in this salad?
Diced avocado adds a creamy touch. It’s also easy to upgrade this kale salad to an entrée. Just add any cooked protein you like: cooked chicken or shrimp, hard-boiled eggs, chickpeas, etc., all do the trick.
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Make-Ahead Kale Salad
Equipment
- 1 chef's knife
- 1 large bowl
- 1 whisk
- 1 Microplane zester
Ingredients
- ¼ cup finely grated Parmesan cheese
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 2 cloves garlic, grated
- salt and freshly ground black pepper, to taste
- 1 (7-oz) bunch kale, cleaned, trimmed and torn into bite-size pieces cleaned, trimmed, and torn into bite-size pieces
- ½ small red onion, thinly sliced
- 1/3 cup golden raisins
- ¼ cup chopped smoked almonds
- flaky sea salt (for garnish, optional)
Instructions
- In a large bowl, whisk the first 5 ingredients. Add the kale, onion, and raisins, tossing well to coat. Let stand 30 minutes before serving (or refrigerate for up to 3 days). Serve garnished with almonds and, if desired, a sprinkling of flaky sea salt.