My (Julie’s) sister-in-law, Shada, has a kitchen and cookbook collection I covet. Not to mention that she’s also the one who first introduced me to Donna Hay and the Australian cooking magazine, Delicious. Shada is Australian, but perhaps more like a sibling to me than her husband—my brother—when it comes to our love of cooking and food.
Shada made this recipe when I was in town one autumn weekend. Kale has always evaded me as far as recipes were concerned, in that I was rather bored of braising it with some smoked paprika, garlic, etc. This recipe made use of fresh kale, and the resulting salad is so fresh, light, and delicious. Kale—a cooler weather green—is pretty prevalent in Georgia in the fall/winter, and I love serving this salad during that time of year, as it’s almost like a taste of summer.
1 bunch kale washed and tough stems removed
4 radishes, chopped
¾ cup (75 g) sun-dried tomatoes, minced
2 Granny Smith apples, chopped
¾ cup (20 g) flat-leaf (Italian) parsley, chopped
¾ cup (12 g) mint, chopped
1 cup (100 g) toasted pecans
~ salt and pepper to taste
½ cup (125 mL) fresh lemon juice
½ cup (125 mL) olive oil
- Chop the kale into very small pieces.
- Mix the rest of the ingredients except for the lemon juice and oil in a large bowl.
- Whisk together lemon juice and olive oil, then pour over salad and toss (I like to massage it all with my very clean hands).
- Refrigerate until ready to serve.
Variations—There is no limit to what you can add or subtract from this salad. My sister-in-law served it with some of her homegrown and dried tomatoes, feta cheese, and a few other items. I’ve been meaning to try some chopped up jicama in this, some fresh avocado, or some toasted pine nuts. The other night I used some pears and cucumber, and it was—as expected—really tasty!
Tips & Tricks—If you plan on doing this ahead and having some leftovers, make sure the apple gets doused well in some lemon juice, or else it will brown. Or, you can just leave it out and add at the last minute.
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Shada's kale salad chops raw kale fine and tumbles it with radishes, sun-dried tomatoes, Granny Smith apples, parsley, mint, and toasted pecans. The lemon and olive oil dressing gets massaged in by hand until the leaves soften. It tastes like summer in the middle of fall.
Pro Tips
- Chop the kale very small and massage the dressing in with clean hands - that is what turns tough raw leaves tender.
- Toast the pecans before chopping; raw pecans taste flat next to the concentrated sun-dried tomatoes.
- Granny Smith apples hold their crunch, and their tartness balances the sweet tomatoes.
- It holds beautifully in the fridge - make it ahead and serve it cold.
Frequently Asked Questions
Can I vary the mix-ins?
Endlessly - the recipe lists pears and cucumber, jicama, avocado, and toasted pine nuts as tried or planned additions.
Is the salad served warm?
No - it refrigerates until serving and tastes best cold.
Does kale salad get soggy?
Not this one - the sturdy chopped leaves hold their texture even after a day dressed.
Recipe Card
Ingredients
Method
- Chop the kale into very small pieces.
- Mix the rest of the ingredients except for the lemon juice and oil in a large bowl.
- Whisk together lemon juice and olive oil, then pour over salad and toss (I like to massage it all with my very clean hands).
- Refrigerate until ready to serve.
