Food & Drink

The Every Salad: Chopped Kale Salad

This salad is a crowd-pleaser at all of my dinner parties. It’s hearty and healthy, easy to put together and looks sensational. You can enjoy this salad by itself, or pair it with some grilled prawns, chicken or a sirloin steak. The lemon Dijon dressing goes well with almost every salad under the sun and has become a staple in my recipe repertoire. You can easily substitute the pecorino for Grana Padano or Parmigiana Reggiano and the same goes with the pine nuts! If you’re not a fan of pine nuts I would recommend trying almonds or pecans. I’ve sourced all of my ingredients from LoSurdos, my one-stop fruit and veg deli.
1 bunch kale, chopped
10-12 brussels sprouts, chopped or finely sliced
1 heaped cup of grated pecorino or parmesan
3 heaped tablespoons pine nuts
1 large lemon, juiced
1 cup high quality EVOO
1 heaped tablespoon Dijon mustard 
1 teaspoon sea salt
1 shallot or half a red onion, finely diced
1 garlic clove minced

  1. Prepare all of your ingredients.
  2. Toast pine nuts in a fry pan over medium high heat until golden brown and fragrant. Keep tossing to avoid burning. Set aside to cool.
  3. Add all your dressing ingredients into a bowl or jar. Mix well with a fork or shake with lid on. Mustard should break up and make the dressing a thick pale yellow colour.
  4. In a large salad bowl add kale, brussels sprouts, pine nuts and half your cheese. Add dressing and toss. Add remainder of cheese and toss.