New York Times Kale Salad

Good morning!

I’ve been totally slack on recipe posts here lately, and for that I apologize.  To make up for it, I am going to share probably the most beloved and shared and blogged about kale recipe of all time: the New York Times Kale Salad.  Except I jazzed it up a little bit.  Obvi.

Jazzed Up New York Times Kale Salad | Oysters & Pearls

Everyone and their brother, sister, and great Aunt Louise has probably blogged about this salad, but I’m late the game and I’m hoping that maybe you are too, so maybe you’ll keep reading.

I think this is my absolute favorite way to eat kale now.  It’s perfectly tangy and garlic-y and cheese-y while still feeling ridiculously light and healthy.  Plus, I love that you can make a huge batch of kale salad at the beginning of the week and the kale will hold up in the dressing for lunches for the week.  It’s a huge, healthy time-saver for me.

NY Times Tuscan Kale Salad | Oysters & Pearls

You can definitely make this salad sans dehydrated lemons, but thanks to a reader comment, I had the idea to add them to this salad and I’m not going back.

New York Times Kale Salad (aka New York meets SoWeGa)
serves 8 as a side

ingredients

– 1 large bunch kale
– 1/4 cup bread crumbs (I use store-bought panko or regular bread crumbs to save time)
– 2 garlic cloves, chopped finely (original recipe calls for 1/2 garlic clove, but I’m afraid of vampires)
– 1/4 cup finely grated pecorina Romano cheese, plus more for garnish and/or cheese lovers
– 3 tablespoons extra virgin olive oil, plus more for garnish
– freshly squeezed juice of one lemon
– 1/4 teaspoon Kosher salt
– 1/4 teaspoon red pepper flakes
– freshly ground black pepper, to taste
– Broken bits of dehydrated Meyer lemons for garnish

instructions

Wash and dry kale and pull out the ribs.  Tear into bite size pieces, or slice into ribbons, and place in a large bowl.  Using a mortar and pestle or the back of a knife, pound the garlic into a paste and transfer to a small bowl or measuring cup.  Add the cheese, olive oil, lemon juice, salt, and peppers and whisk to combine.  Pour over the kale and toss to combine.  (The dressing will be thick, and this is usually easiest to do with clean hands.)  Let the salad sit for 5 minutes prior to serving, then serve garnished with the bread crumbs, more cheese, a drizzle of oil, and broken pieces of dehydrated Meyer lemons.

New York Times Kale Salad with Preserved Lemon | Oysters & Pearls

Super simple, but so, so tasty.  The other Natalie over at Designer Bags and Dirty Diapers is obsessed with it, so I finally got around to trying it.  Thank goodness!  Because it’s the bomb-diggety.  And the crunchy bits of lemon really take it to a whole other level.

New York Times Tuscan Kale Salad | Oysters & Pearls

If you’re wary of all things kale, this is a really great way to give it a fair chance.  I promise, you’ll love it!  And if not, I’ll take your leftovers.

Until Next Time

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4 thoughts on “New York Times Kale Salad

  1. Jim McClellan

    A bag from Whole Foods in San Francisco said that collards are the new kale. I guess that word hasn’t reached the NYT just yet. (Looks delicious!)

    Reply
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