by BlueKaleRoad
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BlueKaleRoad's Notes:
Expand1 large bunch kale (I prefer Lacinato but curly works well, too) Ask a question about this ingredient
1 clove garlic Ask a question about this ingredient
2 cups nuts of your choice, toasted (I've used walnuts, almonds and macadamias) Ask a question about this ingredient
1 bunch Italian parsley, roughly chopped (dill is also nice) Ask a question about this ingredient
2 cups fresh mint leaves, roughly chopped Ask a question about this ingredient
2 teaspoons salt Ask a question about this ingredient
2 lemons, juiced (or more to taste) Ask a question about this ingredient
3 tablespoons olive oil (or more if it seems dry) Ask a question about this ingredient
a dash of crushed red pepper flakes (optional) Ask a question about this ingredient
Remove the tough stems of the kale and roughly chop. In a food processor, pulse the garlic and nuts together about 12 times. Scrape out into a large bowl. Add the kale to the food processor (may need to do this in 2 batches) with 1 tablespoon olive oil (divide if doing 2 batches) and pulse until chopped finely. Scrape down sides once while pulsing. Add to the nuts and garlic.
Ask a question about this stepPlace the herbs in the food processor with 1 tablespoon olive oil and pulse until finely chopped. Scrape down sides once. Add to the kale mix.
Ask a question about this stepStir in the lemon juice, salt and remaining olive oil. Taste for seasoning and add more lemon, salt or oil if needed. If you want to spice it up, add the crushed red pepper flakes. This salad does well if made ahead and can be served room temperature.
Ask a question about this stepMy pleasure, whataprize! I love your addition of lemon zest and lemon balm...I'll do the same next time. Happy you enjoyed it!!
This salad looks fantastic! I love the toasted nuts, and how it's all so finely chopped together that it seems like the flavors would melt in your mouth!
Thank you, Laura! The flavors do melt together, and the salad has even converted a few who say they don't like kale...something that warms my heart.
My pleasure! This makes me happy, thank you for letting me know, dollum. :)
This salad was fantastic. I didn't have mint, so I used basil and parsley. Definitely a keeper.
Thank you, Elderwood! I'm so happy you enjoyed it. I like your use of basil, I'll have to try that.
Rick Field is the founder of the pickle company Rick's Picks.
This recipe was perfect for the two heads of fresh kale my husband picked up at the farmer's market. I added the zest of the lemons and mixed lemon balm leaves with the Italian parsley I picked from my garden. Each forkful was filled with robust flavor and the power from the nutrients of eating the kale raw. Thanks you for sharing it.