Grilled Kale Salad

Grilled Kale Salad
grilled kale salad photo by carmen troesser

You’ve massaged it, chopped it, baked it into chips – now it’s time to grill. Add a little smoke, some crunchy radishes and pistachios in a creamy, herbaceous dressing and once again kale reigns. Pro tip: Grill bread to serve on the side.


1 bunch kale (about ½ lb.), rinsed and dried
3 Tbsp. neutral oil
Kosher salt, to taste
3 radishes, trimmed and thinly sliced
¼ cup chopped, raw pistachios
¼ cup shredded carrot
Creamy Kale Salad Dressing (recipe follows)

For the Creamy Kale Salad Dressing
3 Tbsp. minced shallot
1 Tbsp. white wine vinegar
Kosher salt, to taste
1 cup plain Greek yogurt
2½ Tbsp. lemon juice
2 Tbsp. neutral oil
1 tsp. sugar
2 Tbsp. chopped fresh mint
2 Tbsp. minced herbs (parsley, chervil, tarragon, chives)
Freshly ground black pepper, to taste


• Prepare a grill for high, direct heat.

• Toss the kale with the oil and a generous pinch of salt, making sure both sides of the leaves are coated.

• Working in batches, grill the kale on both sides until crispy, about 30 to 45 seconds. Use a sharp knife to remove the tough rib of each kale leaf and roughly chop. Toss the kale with the radishes, pistachios and carrot, and drizzle the salad with dressing. Serve immediately.

For the Creamy Kale Salad Dressing
• Place the shallot and vinegar plus a pinch of salt in a jar with a lid. Let sit 30 minutes.

• Add the yogurt, lemon juice, oil and sugar, cover and shake to combine. Add the herbs and shake again, adding additional oil to thin, if desired. Season to taste with salt and pepper and refrigerate.

Tags : Pistachios , Kale , Radishes