Farmers Market Kitchen: Italian Kale Salad | Bite Club
Pin It

Tuesday, July 5, 2016

Farmers Market Kitchen: Italian Kale Salad

Posted By on Tue, Jul 5, 2016 at 1:07 PM

click to enlarge Fixings for a summer kale salad - HANNAH PALMER EGAN
  • Hannah Palmer Egan
  • Fixings for a summer kale salad
After spending the holiday weekend visiting family in New York, I returned to a garden overgrowing with kale and broccoli rabe and bushing basil that demanded picking. The thing about leafy greens that need picking is this: If you don't pick now, you'll have less to pick later. So I picked and picked and picked, half-wondering what I'd do with so much roughage.

Then I remembered a recent conversation with my cousin, who reminded me that kale can be tenderized with a bit of rough handling, so I ripped up a bunch, and twisted and squeezed it. With some chopped herbs and a splash of oil and vinegar, a hearty, summery salad was born. And, if you're one of the hundreds of Vermonters who receives piles and piles of kale in your CSA share, you can make it tonight in 10 minutes or less.

click to enlarge Kale salad - HANNAH PALMER EGAN
  • Hannah Palmer Egan
  • Kale salad
  • 5-6 large kale leaves 
  • 5-6 large broccoli rabe leaves (optional)
  • 1 clove garlic
  • 1 small shallot (optional)
  • 2-3 stems fresh basil, chopped
  • Other fresh herbs, chopped: parsley, chives, thyme, rosemary
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • Juice of half a lemon
  • 1/2 teaspoon salt
  • 2 tablespoons water
  • Dash each: allspice, fennel seeds
  • Fresh-ground pepper, to taste
  • Handful arugula or loosely chopped romaine lettuce
  • Handful croutons (optional)
  • Broccoli rabe flowers or additional herbs, for garnish
  1. Cut the stems off the kale and broccoli rabe (if using) and reserve. Gather the greens in a bunch and rip into strips one inch wide. Place in a large bowl and squeeze and work the greens until they darken and feel damp to the touch. Set aside. 
  2. Mince the greens stems, garlic and shallot (if using), along with the herbs. Place in a smaller bowl. 
  3. Pour olive oil, vinegar, lemon, salt, water and spices into a small bowl or glass jar and mix well. Add pepper to taste, mix again, then stir into stems mixture. Let sit a few minutes so flavors can mingle.
  4. Add the arugula or romaine, plus the croutons (if using) to the bruised kale. 
  5. Pour the contents of the smaller bowl over the greens and work with tongs or wooden spoons until everything is coated. Let sit for a few minutes, toss once more, garnish with flowers or herbs, and serve. 

Tags: , , , , , , , ,

Got something to say? Send a letter to the editor and we'll publish your feedback in print!

Pin It

Did you appreciate this story?

Show us your ❤️ by becoming a Seven Days Super Reader.

About The Author

Hannah Palmer Egan

Hannah Palmer Egan

Hannah Palmer Egan is a food and drink writer at Seven Days.

More by Hannah Palmer Egan


Subscribe to this thread:

Add a comment

Keep commenting classy! Read our guidelines...

Note: Comments are limited to 300 words.

Latest in Bite Club

Keep up with us Seven Days a week!

Sign up for our fun and informative

All content © 2018 Da Capo Publishing, Inc. 255 So. Champlain St. Ste. 5, Burlington, VT 05401
Website powered by Foundation