Raw Kale Salad with Radicchio and Parmigiano Reggiano
I had a raw kale salad at Farmstead about a month ago with Parmesan crisps, and I loved this use of kale to create a hearty salad for the fall and winter. Here is my take, adding in some slightly bitter radicchio for more color and contrasting flavor. This salad is great for making ahead, since the hearty kale and radicchio don’t wilt like other salad greens.
Prep Time: 10 minutes
Serves: 6 sides
2 bunches of small Lacinato kale (also called Dinosaur Kale or Tuscan Kale)
½ small head of radicchio
¼ cup extra virgin olive oil
1 lemon, zest and 3 tablespoons of juice
⅛ to ¼ teaspoon red pepper flakes
Sea salt and pepper, to taste
Parmigiano Reggiano cheese, shaved
Tear or cut the kale off the stems. Cut the kale crosswise into about ¼ inch wide ribbons.
Cut the radicchio leaves into ¼ inch wide ribbons.
In a medium to large bowl add the ¼ cup extra virgin olive oil, zest and juice of a lemon, ¼ teaspoon red pepper flakes, and fine sea salt and pepper to taste. Whisk to combine.
Add the kale and radicchio ribbons to the bowl and toss to coat with the dressing. Let the kale sit for about 20 minutes to marinate and tenderize a bit in the dressing.
Shave some Parmigiano Reggiano cheese over the salad. Toss to combine. Garnish with a few more Parmigiano Reggiano shavings and serve.