Kale Ribbon Salad with Parmesan & Garlic Vinaigrette

A heartier, healthier take on a classic Caesar salad

I originally featured a version of this salad about a year ago and have been tweaking the recipe ever since. I eat a lot of kale and have put all my tips and tricks into this salad. One, raw kale really needs to be thinly sliced with all the tough center ribs removed. It might be easier just to buy the chopped bag of kale from the supermarket, but it won't taste nearly as good. The dressing uses a whole head of garlic (it mellows out when roasted), but kale needs a potent dressing to stand up to its tough leaves. I like to use my hands to toss the salad together and massage the vinaigrette into the greens. Add in some homemade croutons and grated Parmesan (I like to grate a big block in the large holes of a box grater) and it's my ultimate side salad. Leftovers will keep for a day as long as the croutons are kept separate.


Related Recipes:
- Kale Salad with Roasted Garlic Vinaigrette
- Quick Braised Kale with Gouda & Shallots
- Kale, Onion, & Potato Pot Pies


Kale Ribbon Salad with Parmesan & Garlic Vinaigrette:
For Dressing

• Slice the top off of 1 head of garlic and wrap the whole thing in foil.
• Cook in 300F oven for 35-45 minutes, or until the garlic is super soft and roasted.*
• Let cool for a few minutes, then squeeze the cloves into a bowl and mash into a paste with a pinch of kosher salt.
• Whisk the juice of 1 lemon into garlic paste until smooth, then whisk in 3-4 tbsp. of extra virgin olive oil.

For Salad

• Cut 1 small baguette into 3/4" dice, toss with 2 tbsp. extra virgin olive oil, then cook in a 350F oven for 10-15 minutes, or until lightly golden. Let the croutons cool slightly.**
• Meanwhile, wash 2 heads of kale,*** remove the center ribs, then stack and roll up and cut into ribbons.
• Toss the kale with the croutons, the dressing, and 1/4 c. grated Parmesan cheese.
• Season with freshly cracked black pepper and serve.

Serves two (light meal)

Serves four (side dish)

*Garlic can be roasted a few days in advance and kept in the fridge.

**Croutons can be made a few days in advance and kept in an airtight container.

***I use black/dino/lacinato/Tuscan kale.