Kale and Almond Salad with Shallot Vinaigrette

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This kale and almond salad is not only a crowd pleaser, but it’s incredibly easy to make.  The tender baby kale has just a hint of bitterness which contrasts beautifully with the crunch of almonds, sweetness of the shallots, salt from the cheese and the slight acidity of the white wine vinegar.  The key to this salad is using a good quality extra virgin olive oil and keeping the proportion of the oil to the vinegar in check.  Serve as a starter to a hearty Italian meal, or top with your favorite grilled protein with a side of crusty bread for a meal on its own.  


·       4 cups baby kale

·       1/2 cup slivered almonds

·       1/2 cup shredded parmesan

·       1 tablespoon finely minced shallots

·       2 tablespoons finely chopped herbs (parsley, chives, dill)

·       1 tablespoon grated parmesan

·       1/8 cup white wine vinegar

·       1/4 cup extra virgin olive oil

·       Salt and freshly ground pepper (to taste)

Wash and dry the baby kale and place in a large bowl.  Add almonds and shredded parmesan.

Pour the olive oil and vinegar into a small jar with a tight fitting lid – jelly jars work great.

Add the shallots, herbs, grated parmesan, salt and pepper to the jar to the oil and vinegar, replace the lid and shake vigorously until all ingredients are combined together and the dressing has emulsified and thickened. 

Pour dressing over the kale, almonds and cheese and mix until the kale is coated with the dressing. 

Transfer salad onto four salad plates or bowls and serve.

Serves 2 – 4 people depending on whether its being served as a main dish or a starter