Kettner Exchange Kale Salad {Copycat}

The kale salad at San Diego’s Kettner Exchange is arguably the best kale salad in town. I was so pleased with myself when I made a version that tasted just like it! This salad will make a kale lover out of anyone.

Ingredients

  • 6 oz bunch of curly kale (purple if you can find it)
  • 1/2 apple, thinly sliced (I use a mandolin)
  • 1/3 cup cup golden raisins
  • 1/3 cup Marcona almonds (or sliced roasted almonds)
  • 2/3 cup grated parmesan cheese

Dressing

  • 6 tablespoons olive oil (Kettner Exchange uses lemon-flavored olive oil and probably uses double this amount. I like it a little more acidic)
  • 2-3 tablespoons lemon juice
  • 1 tablespoon honey
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • Dash of red pepper flakes

Directions

  1. Shred the kale as finely as possible.
  2. Whisk together the olive oil, lemon juice, honey, salt and pepper.
  3. Pour half of the dressing over the kale and massage it into the leaves to tenderize them. Once they have wilted down a bit from this process you can determine how much more dressing you’d like to add. You will probably need all of it, depending on the size of the bunch of kale.
  4. Add the apples, almonds, raisins, and parmesan and toss well to combine.
  5. Allow to sit 5 minutes and toss again.

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Dr. Weil’s Tuscan Kale Salad

Recipe from Dr. Weil

Ingredients

  • 1 large bunch Lacinato or dinosaur kale (the flat leaves), chopped into small pieces
  • Juice of 1 lemon (I use 2 tablespoons)
  • 3-4 tablespoons extra-virgin olive oil
  • 1 clove garlic, mashed (I use half of a clove)
  • Salt & pepper, to taste
  • Red pepper flakes, to taste
  • 2/3 cup grated Pecorino or Parmesan cheese (I use 1/4 cup)
  • 1/2 cup freshly made bread crumbs from lightly toasted bread (I use Panko)
  • I like to add currants or cranberries

Directions

  1. Whisk together lemon juice, olive oil, garlic, salt, pepper, and a generous pinch (or more to taste) of hot red pepper flakes.
  2. Pour over kale in serving bowl and toss well, using your hands, gently massage the dressing into the leaves. This step is very important as it tenderizes the leaves.
  3. Add most of the cheese and toss again.
  4. Add bread crumbs, toss again, and top with remaining cheese.