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Ina Garten Kale Salad Recipe

Ina Garten Kale Salad recipe
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Ina’s kale salad typically features finely shredded or massaged kale tossed with a lemon-based vinaigrette, Parmesan cheese, and crispy toppings like toasted nuts or breadcrumbs. The dressing softens the kale, while the add-ins create texture and depth.

Ingredients

Scale

  • 1 bunch lacinato (Tuscan) kale, stemmed and finely chopped

  • 1 lemon, zested and juiced

  • 1 tablespoon Dijon mustard

  • 1 garlic clove, minced

  • ¼ cup good olive oil

  • ½ teaspoon kosher salt

  • ¼ teaspoon freshly ground black pepper

  • ⅓ cup freshly grated Parmesan cheese

  • ¼ cup toasted breadcrumbs or chopped toasted almonds (optional)

Instructions

Step 1: Prepare the kale

Remove the stems from the kale and finely chop or shred the leaves. Place in a large bowl.

Step 2: Make the vinaigrette

In a small bowl or jar, whisk together lemon juice, lemon zest, Dijon mustard, garlic, salt, and pepper. Slowly whisk in the olive oil until fully emulsified.

Step 3: Massage the kale

Pour the dressing over the chopped kale. Use clean hands to massage the kale for 1–2 minutes. This helps soften the texture and reduce bitterness.

Step 4: Add cheese and toppings

Sprinkle in the Parmesan and toss gently. Top with toasted breadcrumbs or almonds if using.

Step 5: Serve

Let the salad sit for 5–10 minutes before serving to allow the flavors to meld.

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