Tuscan Kale Chopped Salad

All Hail to Kale

I love raw kale salads, in part because the nutrient- rich greens are so sturdy that the leftovers keep well. It’s great if you pack your lunch for work or need something that will travel well to a potluck or picnic. For this recipe you’ll want to use lacinato kale, which goes by the name Tuscan kale. Its leaves are smoother and a bit more tender than those of curly kale, which is a bit uncomfortable to eat raw. If eating a salad made almost entirely of raw kale sounds daunting to you, substitute half of the kale with romaine lettuce to soften the texture and make the salad even more colorful.

By / Photography By Hugh Forte | May 01, 2017

Ingredients

Parmesan Vinaigrette
  • 1 small shallot, chopped
  • Juice of 1 lemon (Meyer if you can find it)
  • ¼ cup freshly grated Parmesan cheese
  • ¼ cup extra-virgin olive oil
  • Sea salt and freshly ground pepper
For the Salad
  • 2 slices rustic whole-grain bread, torn into bite-size pieces
  • 2 teaspoons extra-virgin olive oil
  • Pinch of sea salt
  • 1 bunch Tuscan kale
  • 1 cup cooked chickpeas, chopped
  • ½ cup toasted pecans, coarsely chopped
  • ⅓ cup dried cherries chopped

Instructions

To make the vinaigrette, combine the shallot, lemon juice, Parmesan and olive oil in a blender or food processor. Process until smooth, then add a pinch of salt and pepper and give 1 last pulse. Set aside.

Toss the bread with the olive oil and salt. Toast in a toaster oven or in a saute pan over medium heat until the exterior of the bread is crispy—about 10 minutes.

To assemble the salad, cut the tough stems out of the kale and finely chop the leaves. Put the chopped kale in a larger bowl. Core and dice the apple and add to the kale in a larger bowl. Add the chickpeas, pecans and cherries. Now add half of the dressing and toss to combine. Garnish each serving with the crispy croutons immediately before serving.

This is a combination that I think works well, but a variety of beans or dried fruit or nuts could be used depending on what you have on hand. The recipe here is only to encourage you to try kale as a lettuce alternative. If I have one, I add a chopped hard-boiled egg or other leftover protein on top to fill me up. And be sure to chop everything into small, even pieces, as the beauty of a chopped salad is that you get a bit of everything in each bite.

Reprinted with permission from The Sprouted Kitchen by Sara Forte, copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc

Ingredients

Parmesan Vinaigrette
  • 1 small shallot, chopped
  • Juice of 1 lemon (Meyer if you can find it)
  • ¼ cup freshly grated Parmesan cheese
  • ¼ cup extra-virgin olive oil
  • Sea salt and freshly ground pepper
For the Salad
  • 2 slices rustic whole-grain bread, torn into bite-size pieces
  • 2 teaspoons extra-virgin olive oil
  • Pinch of sea salt
  • 1 bunch Tuscan kale
  • 1 cup cooked chickpeas, chopped
  • ½ cup toasted pecans, coarsely chopped
  • ⅓ cup dried cherries chopped

ALSO IN THIS ISSUE

Subscribe
Build your own subscription bundle.
Pick 3 regions for $60