29
2010
Overnight Marinated Kale Salad
An article by 
I could call this recipe the ‘convert kale salad’ for all the people who hate kale but love this dish. It could be named ‘Basi Italia Rip-Off’ because I first tasted the salad at the elegant Basi Italia restaurant in Columbus and have been recreating it in my kitchen ever since. Another good title would be ‘best salad ever’ as someone always declares as much when I serve it. It is refreshing in summer and useful to make with bountiful local kale in cooler months too.
Marinated Kale Salad
Servings: 10
Time: 15 minutes prep, overnight marination5-6 cups kale, washed and cut into thin strips. Any type works; the lacinato or dinosaur kale tastes best.
1/2 cup dried fruit. Basi uses dried currants; my version has dried cherries
1/2 cup nuts or seeds. Basi uses pine nuts but since my episode of pine mouth I substitute sunflower seeds
1 tablespoon honey
zest and juice of one lemon
1/4 cup olive oil
1/4 teaspoon salt
1/2 teaspoon ground pepper
1/3 cup Parmesan cheese, shaved with a vegetable peeler (omit and add 1/4 teaspoon salt for a vegan dish)
Mix kale, fruit, lemon zest and seeds in a glass bowl. In a separate dish, mix lemon juice, olive oil, salt, pepper, and honey to make a dressing. Pour dressing over kale and toss to coat evenly. Refrigerate overnight or for six hours minimum. Before serving, toss in Parmesan shavings.
Recipe added to Fight Back Friday.
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About the Author: Rachel Tayse
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Hi! I am Rachel Tayse Baillieul, a home-cooking, backyard-gardening, unschooling, earthy homemaker in Columbus Ohio. Hounds in the Kitchen is where I share my family's adventures. Thanks for joining us!
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That sounds fantastic! I have tons of kale in the garden right now, so this is perfect timing. Thanks!
That looks delicious! Would you believe kale was one of the veggies I didn’t grow this year, darn. I’ll have to pick some up from the farmers market and make this next weekend!
Aliceson´s last [type] ..Monday Garden Club
Yummmm!
Eliza´s last [type] ..Our Garden
i’ll have to give this a try sometime soon. we love kaled wilted our cooked as a warm salad, but i have to admit i’m always somewhat hesitant to taste a fresh garden version. maybe this week will be the week!
Dawn@CocinaSavant´s last [type] ..Taste of the Nation
I can’t wait to try this! I like kale, but getting year round in my Market Bag gets tiring. i love to try new things with it so I don’t always have to hide it in some lasagna
This looks good! A week ago I was swimming in kale and short on ways to work with it. Here’s hoping I get kale in my next CSA box.
Condo Blues´s last [type] ..Please Make Lisa Nelsen-Woods the First Salada Green Tea Spokesperson-
[...] have some great root vegetables and potatoes to make soup with. I’d also like to try this marinated kale salad from Hounds in the Kitchen. During these 90+ degree days of summer, though, we’ve been eating [...]
[...] dressing, sauces, or marinated kale salad, just a quarter teaspoon of rinsed, minced or pasted lemon confit adds strong savory and tangy [...]
I just came across your recipe google searching for kale salad. I made it this evening and can’t wait to taste it tomorrow. It certainly looks pretty! Thank you!