Winter Kale Salad
Winter Kale Salad
with Parmesan
Fall Tuscan Kale SaladKale Caesar SaladSpinach Salad + QuinoaCitrus Salad with Ricotta SalataArugula, Radicchio + Fennel SaladRaw Beet SaladShrimp + Saffron RiceEndive SaladWarm Goat Cheese SaladGreek Peasant SaladArugula Peach Corn Salad

Winter Kale Salad


Serves 4
  • 2 carrot, peeled
  • 3 cups red kale, stems removed, torn into bite-size pieces
  • 3 cups green kale, stems removed, torn into bite-size pieces
  • 1 cup thinly sliced radicchio
  • 1/4 cup grated Parmesan
  • Juice of 1 lemon (or to taste)
  • 1/4 cup extra-virgin olive oil
  • Sea salt and freshly-ground pepper, to taste
Recipe by Anna Watson Carl
Photo by: Olivia Funk


Sample step.
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Using a vegetable peeler (I like a T-shaped one!), thinly shave the carrots into ribbons. Toss the carrots with the kale, radicchio, and Parmesan. Whisk together the lemon juice and olive oil, and season with salt and pepper. Drizzle the vinaigrette over the salad and toss to combine. Season with additional salt and pepper, if desired. Serve immediately.

NOTE: This is delicious with sliced avocado, or roasted chicken. It’s also the perfect side for a heavier dish like Pappardelle with Lamb Ragu.

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