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Oct 27, 2010 11:58 AM

Martha Stewart kale salad recipe- a revelation!

I have to date only really sincerely enjoyed kale in the form of chips ( but last night i made a salad from a Martha Stewart recipe that was so incredibly delicious that i want to tell everyone who might care (i.e. people who hang out on the home cooking board) about it. It's super easy to prepare, tangy, great texture, and satisfying enough to be a meal.

It's here:

If you make it, let me know what you think. And, if you have other favorite kale salad recipes, post them please!

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  1. I can't stand raw kale. Still, with some switching, I do have the ingredients so will give it a shot tomorrow. I'll test it with some raw kale, but will likely end up steaming it (Heck, it's more nutritious when cooked anyway).

    1 Reply
    1. re: ediblover

      I pretty much couldn't stand it either, but I'm telling you, something about the dressing in this recipe made it not only edible but super tasty- the peanuts & cider vinegar seemed to overpower the aspects of the kale flavor that i don't like, leaving only it's nice flavors and crunchiness.

    2. This sounds wonderful! I love the Kale & ricotta salata salad recipe from epicurious. Really simple & delicious...

      1. I second your love of this salad, Balabanian, and I think it could be taken in other directions. I keep thinking some sesame oil would be a great twist. The recipe does make a ton of salad, but the next day I ate it cold from the refrigerator for lunch and it was possibly even tastier. Dressed kale holds up in a way dressed lettuce doesn't.

        1 Reply
        1. re: tipsybaker

          Sesame oil is a good variation. There is a kale salad served in my area in many of the asian-run lunch places as part of a salad bar set up. It involves chopped kale, sometimes shredded carrots, seasoned rice vinegar, sesame oil, and black sesame seeds. As you mention, kale holds up nicely to the dressing so the salad is good for a day or so w/o problem.

        2. I like this Kale Salad With Pine Nuts, Currants & Parmesan from Dan Barber. You marinate the kale for at least 20 minutes which "cooks" it somewhat.

          1. I recently tried this Suzanne Goin recipe from the LA Times that was my own personal kale revelation. Here it is -