Ina Garten Kale Salad Recipe
Want a healthy and tasty salad? Try this Ina Garten Kale Salad Recipe! It's fresh, crunchy, and full of flavor.
Equipment
- Large mixing bowl
- Small whisk
- Sharp knife
- Cutting board
- Salad spinner
- Measuring cups and spoons
Ingredients
- One bunch of fresh kale about 8 cups
- One cup of dried cranberries
- One cup of roasted pecans chopped
- Half cup of grated Parmesan cheese
- One lemon for juice
- Three tablespoons of olive oil
- Two tablespoons of apple cider vinegar
- One tablespoon of honey
- One teaspoon of Dijon mustard
- Salt and pepper to taste
Instructions
- Wash the kale under cold water.
- Remove the tough center stems completely.
- Tear leaves into small bite-sized pieces.
- Dry the kale very well.
- Wet kale makes the salad soggy.
- Place it in your large bowl.
- Add a pinch of salt.
- Massage the kale with your hands.
- Do this for two minutes.
- The leaves will become soft and dark.
- This step makes kale easier to eat.
- It removes the bitter taste too.
- Mix lemon juice in a small bowl.
- Add olive oil and apple cider vinegar.
- Whisk in honey and Dijon mustard.
- Add salt and pepper to taste.
- Whisk everything until it's smooth and combined.
- Pour dressing over the massaged kale.
- Toss the salad very well.
- Add cranberries and chopped pecans.
- Sprinkle Parmesan cheese on top.
- Mix everything together gently.
- Taste and adjust seasoning if needed.
Notes
- Massage the kale for tender leaves.
- Don't skip this important step!
- Use fresh lemon juice, not bottled.
- It tastes much better that way.
- Toast your pecans for extra flavor.
- Just five minutes in the oven works.
- Let the salad sit for ten minutes.
- This helps flavors blend together nicely.
- Add dressing right before serving.
- This keeps the kale fresh and crispy.