Romaine and Slivered Kale Salad with Lemon Dressing
on Mar 09, 2018, Updated Aug 20, 2024
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This is one of my favorite simple salad recipes.
The subject of kale salads elicits joy in some and skepticism (to say the least) in others. Those of us in the middle of the kale continuum appreciate that when it’s prepared in the right way —cooked kale or just plain raw — and used judiciously, kale is a great and versatile leafy vegetable. I love kale and I love kale salads, but only when they are well prepared, and there are some definite tips to making that happen.
This is my favorite kale salad, with a blend of very thinly slivered kale, crunchy romaine, and a nice lemony dressing. It’s a hearty salad that can be eaten alone (I would happily devour this as a main course), or would hold up alongside some heavy-hitters like Creamy Italian Chicken and Penne all’Arrabbiata.
Table of Contents
Ingredients for Romaine and Kale Salad
- Kale – I like using Lacinato, or dinosaur, kale for this salad, which is a bit smoother and less ruffley than regular mature kale. I also think it would also be great with a few handfuls of baby kale instead.
- Extra-virgin olive oil – Gets emulsified with the lemon juice to make a cohesive dressing.
- Lemon juice – Brings brightness and acidity to the salad dressing.
- Dijon mustard – Helps keep the emulsification of the dressing stable and adds a kick.
- Heart of romaine – A nice crunchy texture that contrasts with the texture and flavor of the kale.
- Grana Padano or Parmesan cheese – The salad also has a great pop of savory flavor from the grated cheese. You can also use any dry grated cheese in place of the Grana Padano or Parmesan.
How to Make Romaine and Kale Salad with Lemon Dressing
- Cut the kale into slivers: Cut out the ribs from the kale and cut them into super thin ribbons.
- Make the dressing: Mix together the olive oil, lemon juice, mustard, and salt and pepper. If you have time, you should let the kale sit in the citrusy dressing for a little while before meeting the romaine leaves.
- Finish: Add in the sliced romaine hearts and grated cheese, and toss to combine. Serve immediately.
You may be wondering, hey, what are those other green beauties in the photo? Well, one is a Creamy Brussels Sprouts Slaw, and the other is an Endive, Arugula, and Orange Salad.
Kale Salad Tips
- Slice the kale very thinly for the best texture. Big pieces of kale can be hard to chew and swallow, so thinly slicing, or chiffonading, the kale makes every forkful a pleasure.
- “Marinating” the kale in the dressing for a few hours softens the kale, makes it more tender, and infuses it with the lemony dressing. Then add the rest of the ingredients so they stay crunchy.
- If you have the inclination, use your fingers to give the dressed kale ribbons a 30-second massage to give them even more tenderness.
- Leave the cheese out for a vegan salad or if you don’t want cheese in the salad because there is cheese in whatever you are serving with the salad.
Make Ahead Kale and Romaine Salad
You can make the dressing for this salad up to 1 day in advance. You can also mix together the kale and the dressing up to a few hours before serving, and then just add in the romaine and cheese at the last minute before serving.
What to Serve With Romaine and Kale Salad
More Kale Recipes
- How to Cook Kale
- Romaine, Kale, and Broccoli Salad
- Kale Quinoa Salad with Honey, Lemon, and Dijon Dressing
- Kale, Cabbage, and Mint Salad with Peanut Dressing
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Romaine and Slivered Kale Salad with Lemon Dressing
Ingredients
- 6 leaves kale (such as Lacinato)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- Kosher salt and freshly ground black pepper (to taste)
- 1 heart of romaine
- ¼ cup grated Grana Padano or Parmesan cheese
Instructions
- Fold the kale leaves in half lengthwise so that the rib is clearly visible on one side. Cut out the ribs. Stack the kale leaves on top of each other and roll them up lengthwise. Cut them crosswise into very thin (about 1/4-inch) ribbons.
- In a large bowl, combine the olive oil, lemon juice, Dijon mustard, and salt and pepper to taste. Add the sliced kale and use your fingers to rub the dressing into the kale ribbons. Set aside for up to 30 minutes, or keep going if you don't have extra time.
- Cut the romaine crosswise into 1/2-inch slices. Add the sliced romaine to the kale and toss. Add the Grana Padano and toss again. Serve.
Notes
- Slice the kale very thinly for the best texture. Big pieces of kale can be hard to chew and swallow, so thinly slicing, or chiffonading, the kale makes every forkful a pleasure.
- “Marinating” the kale in the dressing for a few hours softens the kale, makes it more tender, and infuses it with the lemony dressing. Then add the rest of the ingredients so they stay crunchy.
- If you have the inclination, use your fingers to give the dressed kale ribbons a 30-second massage to give them even more tenderness.
- Leave the cheese out for a vegan salad, or if you don’t want cheese in the salad because there is cheese in whatever you are serving with the salad.
Brilliant; simple and clean. So good.