Don't Fear the Raw Green Monster: Kale Salad with Parmesan

By Jeannette Ordas of Everybody likes Sandwiches

Slowly but surely our CSA shares are growing. And every week I'm trying to figure out what to do with all the kale and chard that comes tumbling into our tiny kitchen at an ever-increasing pace. While I love braising or sauteeing these dark bitter greens, I've always been a bit leary about eating these dark bitter greens raw. They seemed too bitter or too earthy or just too tough. But not wanting to heat up my kitchen in the hot summer weather sealed my fate. Comfort was king and a kale and chard salad was going to be dinner.

Tentative about all that green stuff, I gladly stuffed my salad with some carrots and green onions (also from our CSA). While this was a defensive move, it was a good one, as the carrots provided crunch, sweetness and colour, while the onions gave this salad bite.

My first taste of this salad was surprising. The greens weren't tough or too bitter. In fact, they rolled around in all that nice garlicky, oily vinaigrette and challenged you to think they were anything but delicious. I was impressed. Kale in salad, who knew?

Raw Kale, Chard & Carrot Salad with Parmesan
(adapted from a recipe by Melissa Clark in The New York Times)
1/2 bunch kale, ribs removed
1/2 bunch chard, ribs removed
2 carrots, sliced into matchsticks
2 green onions, finely diced
2 garlic cloves, finely chopped
1/4 cup finely grated parmesan cheese + extra for garnish
1/3 cup extra virgin olive oil, more for garnish
Freshly squeezed juice of 1 lemon
large pinch kosher salt
Freshly ground black pepper, to taste

Roll kale and chard leaves into cigar shapes and cut them into thin strips. Then cut them the opposite way so that you have small bits of greens. Put into a large bowl. Add the carrots and green onions and toss so that everything is well combined.

In a small jar, add in the garlic, cheese, olive oil, lemon juice, salt and a lot of freshly ground pepper. Give everything a good shake and pour over the salad, tossing well so that every bit is coated. Serve with additional cheese.

Jan Halvarson


Lady Grey said...

lol, the title of this post is awesome!
This looks delicious (and totally approachable in a fearless, non-mostery way!)

Oh, My Darling said...

Mmm, I love kale!

*jean* said...

yum yum yum!! i'm making that for dinner!! i have chard in my garden and am tired of cooking it...thanks so much for sharing!

karen said...

Looks yummy!
Here is a link to another great kale salad recipe from a famous local organic farm near me...

Bárbara said...

looks yummy and delicious!

paislea said...

i'm trying this tonight!


Joanne said...

This dressing looks incredible...mmm! I love Parmesan cheese on salads! I'm a big fan of kale but I always considered it a winter green. I add it onto pizza, saute it with pasta, season and bake the leaves in the oven and make kale chips - very delicious by the way. I've never had it totally raw in a salad though and I think it's time I did.

Tea said...

I had the same raw kale conversion a year or two ago—shocking, isn't it? I was convinced it would be tough and bitter.

My favorite kale salad is this one, which I wrote about in my book. I recently did a book promotion event where they made the salad, and it was great to see so many people talking about how surprisingly good it is!

I'm also up against the onslaught of chard and kale. I'm freezing a bunch of it, to use for winter soups. Perhaps that might be a solution for you too.

Ashley Lynn Fry said...

This looks really yummy! Very clean & refreshing... a perfect dish for a hot summer night! xoxo