lu-lu-lemon-salad-recipe

Who knew raw kale could taste so good? I didn’t that’s for sure! This kale salad is my absolute favorite! Of all the recipes on my blog, I make this one time and time again. It’s often my offering when I have to go to a pot luck and even more often it’s the side dish to whatever protein we’re having for dinner.

I first had a similar salad in Aspen, Colorado at a restaurant called Lu Lu Wilson. Never having tried a raw kale salad, I was intrigued enough to order it. It might have changed my life. At the very least, it changed the way I see kale! When I got home, I immediately tried recreate it and have been making it ever since.

raw-kale-salad-recipe

I’m not big on the art of writing or following recipes (it’s the rebel in me) but I really wanted to share this with you and even more so, get it right! I’ve made it three times in the past week taking notes on what I put in each time so I’d be sure to get it perfect. If I do say so myself, I’ve hit this one out of the park. It’s a great departure from the usual mixed greens and makes the perfect salad for winter when leafy greens are at their best.

Keep in mind that kale, especially when raw, can be really tough to eat. Take care when making this salad to carefully remove the kale leaves from the stems and chop it very, very fine. It makes for a much more pleasant eating experience!

Kale Salad with Currants, Pine Nuts & Parmesan

This hearty winter salad is a nice departure from the usual mixed greens. Raw kale never tasted so good! This salad can stand up to being made a few hours ahead so it's a great choice for entertaining!

Ingredients

  • 1 large or 2 small bunches of kale
  • 1/4 cup fresh lemon juice
  • 1/8 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1/3 cup toasted pine nuts
  • 1/3 cup dried currants
  • 1/2 cup shredded parmesan cheese
  • salt and pepper

Instructions

  1. Remove the kale leaves from the stems and chop really fine.
  2. In a large bowl, combine chopped kale, lemon juice, olive oil, balsamic vinegar, pine nuts, currants and parmesan cheese; toss to combine.
  3. Season to taste with salt and pepper.
  4. I think this salad tastes best if made about an hour before serving.
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14 Responses to Kale Salad with Currants, Pine Nuts & Parmesan

  1. love this one! this is right up my alley! If we got together in the kitchen we would be cooking up a storm!

  2. I’ve never thought to eat kale- raw! Sure is refreshing to see a nice and healthy recipe on the blogs in the midst of a sea of very unhealthy Super Bowl recipes!

  3. Jess says:

    Mmmm…I can’t wait to try this one out and report back on its deliciousness. I’m sure it is. Also? I still need to try those creamy cilantro dressing recipes you took the time to email me. ::drool::

  4. Beth says:

    This is the best salad!!!…..I was going to ask you for the recipe!!! Thx

  5. Beth says:

    I used beets instead of currants tonight …. Yum!

  6. brettalan says:

    Good recipe. Suggestion: Do the balsamic on the leaves and THEN the olive oil. If you do olive oil first the balsamic wont stay on the leaves as much.

  7. Izzy says:

    I made this last night and it really was the best kale salad I’ve ever had!

  8. I love the look of this – its very similar to one I make with feta. I’d love it if you’d consider checking out some of my kale recipes. http://www.thespruiker.com/kale-and-sausage-pasta/ and http://www.thespruiker.com/healthy-kale-chips/

  9. Libby Gedney says:

    Made this salad for my sister’s birthday. It was delicious and got a ton of compliments…really the hit of the party!

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