Recipe of the Week: Kale Salad with Shallot Vinaigrette

Kale 

Brassica oleracea 

  

Kale is a winter hearty green cultivated on nearly every continent.  Despite its 

current trendiness, kale is an old vegetable dating back well before Roman times.  

There are a number of different cultivars of many colors and leaf types and it is as 

ornamental in habit as it is delicious on the dinner plate.  Kale can be added to soup, 

salads or sautéed quickly in olive oil with garlic and squeeze of lemon.  Several  

traditional dishes combine kale with potatoes.  

 

Nutritional Benefits:  

A 100g serving of kale (about 4 cups of fresh, torn leaves 

without midrib and likely less than 2 cups after vigorous tossing with a vinaigrette: 

a perfect Nature RX serving) contains over 133% of your daily recommended value 

(DV) of Vitamin C, 587% of Vitamin K DV, and 659% of beta-carotene DV.  It also 

provides a wealth of minerals -  15% of  calcium,  11% of magnesium  and  29% of  

manganese needs.  Kale contains a wealth of phytonutrients –antioxidants quercetin 

and kaempferol as well as lutein and zeaxanthin to help keep your eyes healthy.   

Add in almost 4 g of fiber and an equal amount of protein, kale is a nutrient dense 

food. 

 

Recipe:  Kale Salad with Shallot Vinaigrette 

Ingredients:

  • Part of a red onion (or scallions) 
  • 2 bunches kale, well rinsed, ribs removed and chopped 
  • Hefty chunk of red cabbage (maybe ¼ small cabbage head) 
  • Salt 
  • Lemon 
  • Vinaigrette 
  • ½ large shallot diced crudely 
  • ¼ c olive oil 
  • ½ c cider vinegar (or lemon juice) 
  • fresh ground pepper 
  • ½ t salt 
  • 1 t mustard (or less depending on affinity for mustard) 
  • 1-2 T honey or sweetener of choice (or less)

Instructions

Finely dice red onion and sprinkle with salt and juice of one lemon.  Let sit while you 

chop two large bunches of kale (any type/color; tough mid-rib removed). Add 

chopped/diced red cabbage and kale to large bowl with red onion.

Blend vinaigrette ingredients in blender briefly (HINT: Narrow pint mason jars fit 

blender gizmos perfectly and then you can store remainder of dressing for next 

salad.)

 

Toss about half the vinaigrette on kale and mix well.  (Some insist on massaging the 

kale with clean hands- vigorous tossing with spoons works well if you are 

squeamish about touching your food!).  Cell walls will break down and final volume 

will be significantly decreased.  

 

Grated carrot, diced red pepper, or tart, crisp apples made greats additions as well.  

Add sunflower or pumpkins seeds when serving for added nutrient boost.