Best 4 Chef Johns Raw Kale Salad Recipes

In the realm of culinary delights, there exists a dish that stands out for its vibrant colors, crisp texture, and refreshing flavors: Chef John's Raw Kale Salad. This delectable salad is a symphony of textures and tastes, featuring an assortment of raw kale varieties, each contributing its unique characteristics. From the peppery bite of curly kale to the mild sweetness of baby kale, this salad offers a captivating journey for the taste buds. Tossed in a tangy lemon vinaigrette and adorned with crunchy almonds, nutty Parmesan cheese, and sweet dried cranberries, this salad is a feast for the senses.

Complementing this signature salad are three additional recipes that cater to diverse dietary preferences and culinary curiosities. The Raw Beet and Carrot Salad introduces a vibrant medley of earthy beets, sweet carrots, and tangy goat cheese, while the Raw Broccoli Salad delights with its crunchy broccoli florets, nutty sunflower seeds, and creamy avocado dressing. For those seeking a warm and comforting dish, the Sauteed Kale with Garlic and Olive Oil offers a simple yet flavorful side or main course, exuding the aromatic essence of garlic and olive oil. Embark on a culinary adventure with these diverse recipes, each promising a unique and satisfying experience.

Here are our top 4 tried and tested recipes!

CHEF'S SALAD WITH KALE

Chef's Salad with Kale image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 slices multigrain bread, cut into 1/2-inch cubes
2 tablespoons extra-virgin olive oil
1 cup grated dill havarti cheese (about 4 ounces)
1 bunch scallions, chopped
1/2 cup mayonnaise
1/3 cup chili sauce
1 cup chopped half-sour pickles, plus 1 tablespoon pickle juice
1 5-ounce container baby kale (about 8 cups)
1/2 head iceberg lettuce, cut into 1-inch pieces
1 pint cherry tomatoes, halved
1/2 pound deli-sliced roast beef, torn
1/2 pound deli-sliced roast turkey, torn

Steps:

Preheat the oven to 400 degrees. Make the croutons: Toss the bread cubes with the olive oil, cheese and half of the scallions on a rimmed baking sheet. Bake until the cheese melts, about 5 minutes. Use a spatula to flip and stir the croutons to coat in the melted cheese. Bake until golden brown and crisp, about 6 more minutes.
Meanwhile, make the dressing: Whisk the mayonnaise with the chili sauce, the remaining scallions, half of the pickles, and the pickle juice. Toss the kale and iceberg lettuce with half of the dressing in a large bowl. Divide among bowls and top with the tomatoes, roast beef, turkey, croutons and the remaining pickles. Serve with the remaining dressing.

Nutrition Facts : Calories 649 calorie, Fat 43 grams, SaturatedFat 12 grams, Cholesterol 90 milligrams, Sodium 2117 milligrams, Carbohydrate 34 grams, Fiber 6 grams, Protein 32 grams

DR. WEIL'S KALE SALAD

Dr. Weil's Kale Salad image

This raw kale salad wins over even the most skeptical hearty-green newbies. It gets better after a night in the fridge.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 8

Ingredients

1/2 cup extra-virgin olive oil
1/4 cup lemon juice
3 cloves garlic, mashed
1/2 teaspoon coarse salt
Pinch red pepper flakes
2 bunches Tuscan kale (about 14 oz), ribs removed and leaves sliced into 1/4-inch shreds
1/2 cup finely grated Grana Padano or Parmigiano-Reggiano cheese, plus shavings for garnish
2 tablespoon whole wheat breadcrumbs, toasted

Steps:

In a large bowl, whisk together oil, lemon juice, garlic, salt, and pepper flakes. Add kale and toss to coat. Let sit at room temperature for 10 to 30 minutes.
Add grated cheese and breadcrumbs and toss.
Garnish with shaved cheese before serving. Cover and refrigerate leftovers up to two days.

Nutrition Facts : Calories 262 g, Cholesterol 21 g, Fat 22 g, Fiber 1 g, Protein 11 g, SaturatedFat 6 g, Sodium 495 g

LEMON-GARLIC KALE SALAD

Lemon-Garlic Kale Salad image

Here's a snappy, fresh side dish or a light supper: a lemony green salad, rich with tang and crunch. The dressing is nothing more than lemon juice, olive oil, garlic and salt. Its simplicity makes it perfect.

Provided by Julia Moskin

Categories dinner, lunch, quick, salads and dressings

Time 25m

Yield 8 to 12 servings

Number Of Ingredients 7

Ingredients

2 cups sliced almonds
1/3 cup freshly squeezed lemon juice (from 2 to 4 lemons)
Kosher salt
1 1/2 cups extra-virgin olive oil
4 cloves garlic, crushed with the flat side of a knife, peeled and left whole
10 to 12 ounces washed and dried kale leaves, thick stems removed (weight after trimming)
1 1/2 cups freshly grated Parmesan (optional)

Steps:

In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool.
In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
Working in batches, cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1/4-inch-thick pieces. This need not be done very precisely or neatly; the idea is to end up with a kind of slaw. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.)
Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese, if using. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour.

Nutrition Facts : @context http, Calories 412, UnsaturatedFat 35 grams, Carbohydrate 8 grams, Fat 42 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 212 milligrams, Sugar 2 grams, TransFat 0 grams

RAW KALE SALAD

Raw Kale Salad image

http://www.elanaspantry.com/salads/raw-kale-salad/ While the boys were on break during the holidays we got really into kale. My older one prefers his steamed and tops it with umeboshi vinegar and toasted sesame oil. The little one, however, joins us in eating my raw kale concoctions. These raw salads are super healthy, crunchy and quite delicious. We are hooked on them.

Provided by Elanas Pantry

Categories Vegan

Time 25m

Yield 2-4 bowls, 2-4 serving(s)

Number Of Ingredients 7

Ingredients

1 bunch kale
1 tablespoon olive oil
1/4 teaspoon celtic sea salt
1 lime, juice of
1 teaspoon balsamic vinegar
1 tablespoon red onion, finely chopped
1 orange, peeled and sliced

Steps:

Chop the kale into thin ribbons (almost like a chiffonade).
Drizzle the kale with olive oil and sprinkle with salt.
Massage the kale with your hands to soften it, then allow it to sit for 5-10 minutes.
Add the lime juice, vinegar, onion and orange.
Allow to marinate for 10 minutes.
Serve.

Nutrition Facts : Calories 150.5, Fat 7.5, SaturatedFat 1, Sodium 335.3, Carbohydrate 20.5, Fiber 3.8, Sugar 7.1, Protein 4.1

Tips:

To save time, use a food processor or blender to chop the kale.
For a creamier dressing, use heavy cream or sour cream instead of Greek yogurt.
Add some crumbled bacon or chopped walnuts for a crunchy topping.
If you don't have lemon juice, you can use lime juice or white wine vinegar.
Serve the salad immediately or chill it for later.

Conclusion:

Chef John's Raw Kale Salad is a delicious and healthy salad that is perfect for a light lunch or dinner. It is packed with nutrients and antioxidants, and it is also very easy to make. With a few simple ingredients and a little bit of time, you can have a delicious and healthy salad that the whole family will enjoy.