Quick & Zesty Ina Garten Kale Salad Recipe Everyone Will Love

Crisp, vibrant kale salad revolutionizes traditional leafy green preparations with its bold Mediterranean-inspired approach.

This sophisticated dish transforms humble ingredients into a culinary masterpiece that challenges conventional salad expectations.

Robust greens provide a hearty foundation for an array of complementary flavors and textures.

Rich, umami-packed elements elevate the salad from simple side to show-stopping centerpiece.

Salty, tangy components dance across your palate, creating a complex and memorable dining experience.

Sophisticated yet approachable, the recipe strikes a perfect balance between rustic charm and elegant refinement.

Best Ways to Store Kale Salad Without Wilting

• Massage and Seal: Gently press out excess air from the storage container before sealing to prevent wilting and preserve kale's crisp texture. Airtight glass containers work best for maintaining freshness and preventing odor transfer.
• Crouton Separation: Keep crunchy toppings like croutons in a separate sealed container to maintain their crisp texture. Mix them in just before serving to prevent soggy disappointment and preserve the salad's delightful crunch.
• Dressing Strategy: Store dressing separately in a small jar or tight-lid container to prevent the kale from becoming soggy. Drizzle the dressing right before eating to keep the salad ingredients vibrant and perfectly dressed.

Kale Salad Additions for Extra Flavor

• Mediterranean Quinoa Kale Salad: Replace pancetta with grilled chicken and add cooked quinoa for a protein-packed version. Incorporate roasted red peppers and kalamata olives for extra Mediterranean flavors.
• Vegetarian Harvest Kale Salad: Swap pancetta with roasted butternut squash and toasted pumpkin seeds. Include crumbled goat cheese and dried cranberries for a seasonal vegetarian alternative.
• Spicy Southwest Kale Salad: Substitute pancetta with crispy black beans and add grilled corn kernels. Mix in diced jalapeños, cilantro, and replace Pecorino with cotija cheese for a zesty southwestern kick.
• Apple Walnut Kale Salad: Replace pancetta with crispy prosciutto and add diced green apples. Toast walnuts instead of bread cubes and sprinkle with blue cheese crumbles for a sweet and tangy version.

Final Word on the Kale Crunch

Kale Salad Masterpiece captures culinary elegance with Ina Garten’s signature touch.

Mediterranean flavors dance across crisp kale leaves, creating symphonic textures and rich taste profiles.

Salty pancetta provides crunch while creamy Pecorino cheese adds luxurious depth to each delectable bite.

Homemade dressing elevates this salad from simple side dish to gourmet experience, showcasing sophisticated yet approachable cooking techniques.

Seasonal ingredients merge into memorable culinary artwork sure to impress dinner guests.

Signature recipe whispers authentic kitchen passion – scroll down, share this delightful dish, spark conversations, and inspire fellow kitchen enthusiasts to explore Garten’s magical recipe repertoire.

Why Kale Salad Deserves a Spot on Your Table

• Elevate Your Salad Game: This kale salad transforms a simple leafy green into a gourmet masterpiece with its rich, complex flavors and stunning texture combinations.
• Quick Culinary Magic: The recipe comes together effortlessly in under 30 minutes, making it perfect for busy home cooks who want restaurant-quality results without spending hours in the kitchen.
• Texture Explosion: Crispy pancetta and toasted bread cubes create a delightful crunch that perfectly contrasts the tender, dressed kale, delivering a satisfying mouthfeel in every bite.
• Professional-Level Dressing: The homemade emulsified dressing with anchovies, garlic, and Pecorino cheese brings a sophisticated, umami-packed flavor profile that elevates this salad from ordinary to extraordinary.

What You’ll Need for a Nutrient-Packed Bowl

• Anchovies: Tiny fish that add a deep, savory umami flavor to the dressing.
• Garlic: Provides a sharp, pungent taste that complements the other ingredients.
• Dijon Mustard: Adds a tangy and slightly spicy kick to the dressing.
• Egg Yolks: Help emulsify the dressing and create a smooth, creamy texture.
• Lemon Juice: Bright citrus that balances and lightens the rich dressing.
• Salt, Black Pepper: Essential seasonings to enhance overall flavor.
• Olive Oil: High-quality oil that creates a silky, smooth dressing base.
• Pecorino Cheese: Sharp, salty cheese that adds depth and richness to the dressing.

• Kale: Hearty, nutritious green with a robust texture, best when thinly sliced.

• Pancetta, Bread Cubes: Crispy elements that add crunch and savory notes to the salad.
• Olive Oil: Used for toasting bread cubes and cooking pancetta.
• Shaved Pecorino: Provides an extra layer of cheese flavor and texture.

How to Massage and Mix Kale Like a Pro

Step 1: Prepare the Creamy Dressing

• Anchovies
• Garlic
• Dijon mustard
• Egg yolks
• Fresh lemon juice
• Salt
• Black pepper

Blend until the mixture becomes completely smooth and uniform.

Step 2: Emulsify the Dressing

With the food processor running, slowly drizzle olive oil through the feed tube. Continue blending until the mixture becomes creamy and emulsified. Gently fold in grated Pecorino cheese until well combined.

Step 3: Chill the Dressing

Transfer the prepared dressing to a sealed container. Refrigerate until you’re ready to assemble the salad.

Step 4: Prepare the Kale

Thoroughly wash and completely dry the kale. Remove the tough center ribs and slice the leaves into thin, delicate ribbons. Place the prepared kale in a large mixing bowl.

Step 5: Create Crispy Pancetta and Croutons

Heat olive oil in a skillet. Cook pancetta until it turns golden and crisp. Remove the pancetta and set aside. In the same pan, toast bread cubes until they become crunchy and golden brown.

Step 6: Assemble and Serve the Salad

Drizzle the chilled dressing over the kale and toss thoroughly. Gently mix in the crispy pancetta pieces and toasted bread cubes. Top with shaved Pecorino cheese. Let the salad sit at room temperature for a few minutes before serving to allow flavors to meld together.

Tips to Keep It Tasty and Not Too Bitter

• Massage Kale for Tenderness: Gently work the dressing into the kale leaves with your hands to break down the tough fibers and soften the texture.
• Prep Ingredients Ahead: Chop kale, crisp pancetta, and toast bread cubes in advance to make assembly quick and stress-free during meal preparation.
• Balance Flavors Strategically: Combine salty pancetta, tangy lemon dressing, and crunchy bread cubes to create a harmonious and exciting taste profile.
• Store Smartly for Freshness: Keep components separate until serving to maintain the salad's crisp texture and prevent soggy bread cubes.
• Customize with Confidence: Swap pancetta for bacon or add roasted nuts for extra crunch and personalized flair to this versatile kale salad.

Ina Garten Kale Salad Recipe

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4.5 from 29 reviews

• Total Time: 45 minutes
• Yield: 6 1x

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Description

Ina Garten’s kale salad brings Mediterranean flavors together with crisp greens and tangy dressing. Parmesan cheese and toasted pine nuts create a perfect balance of textures that will elevate your lunch or dinner side dish.

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Ingredients

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Main Ingredients:

• 1 pound lacinato kale (also called dinosaur or Tuscan kale)
• 4 ounces pancetta, small-diced
• 1 cup (½-inch-diced) bread cubes, crusts removed

Cheese and Dairy:

• ¼ cup freshly grated Italian Pecorino cheese
• ½ cup shaved Italian Pecorino cheese (2 ounces)
• 2 extra-large egg yolks, at room temperature

Seasoning and Dressing Ingredients:

• 4 anchovy fillets, drained
• 1 large garlic clove
• 1 tablespoon Dijon mustard
• ⅓ cup freshly squeezed lemon juice, at room temperature (2 lemons)
• Kosher salt and freshly ground black pepper
• ⅔ cup good olive oil, plus extra to cook the pancetta

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Instructions

1. In a food processor, thoroughly pulverize the anchovies, minced garlic, dijon mustard, egg yolks, freshly squeezed lemon juice, kosher salt, and cracked black pepper until achieving a completely smooth consistency.
2. While the food processor continues running, gradually stream in extra virgin olive oil (120 milliliters / 4 fluid ounces) through the feed tube, allowing the mixture to emulsify into a creamy dressing. Incorporate finely grated Pecorino Romano cheese until well integrated.
3. Transfer the prepared Caesar-style dressing into an airtight container and refrigerate for at least 30 minutes to allow flavors to meld and develop.
4. Meticulously wash the fresh kale under cold water, then thoroughly pat dry using clean kitchen towels. Strip away the tough central ribs and slice the leafy greens into delicate, thin ribbons, depositing them into a spacious mixing bowl.
5. Heat olive oil in a heavy-bottomed skillet over medium-high heat. Render the diced pancetta until achieving a golden, crispy texture, approximately 4-5 minutes. Using a slotted spoon, remove the pancetta and set aside. In the same pan, toast bread cubes until they transform into crunchy, caramelized croutons.
6. Drizzle the prepared dressing over the kale, massaging it into the leaves to soften them slightly. Gently fold in the crisp pancetta bits, toasted croutons, and delicate shavings of Pecorino Romano. Allow the salad to rest for 5 minutes at room temperature before serving to enhance flavor melding.

Notes

• Crispy pancetta infuses the salad with rich, savory flavor, so cook it until golden brown and crunchy in the pan.
• Toasting bread cubes in the same skillet as pancetta helps them soak up those delicious rendered fat drippings.
• Pat kale leaves completely dry to ensure the dressing clings perfectly and prevents any unwanted sogginess.
• Select hearty, thick-cut bread that can withstand toasting and won’t fall apart when mixed into the salad.
• Torn kale leaves create a more rustic, natural texture compared to chopped pieces, allowing dressing to coat more evenly.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Blending
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 360 kcal
• Sugar: 1 g
• Sodium: 500 mg
• Fat: 34 g
• Saturated Fat: 8 g
• Unsaturated Fat: 25 g
• Trans Fat: 0 g
• Carbohydrates: 12 g
• Fiber: 2 g
• Protein: 10 g
• Cholesterol: 100 mg