I’ve raved about the kale salad at Kayne Prime and Tavern for months. I’ve sent vegetarians to Kayne Prime (a steakhouse!) so they could eat it. After having the baby a few months ago, I requested that salad be brought to me as takeout. I’ve recommended it to at least fifty strangers. You could say that I am a little bit obsessed with it!

So when I got kale in my CSA share several weeks ago, there was absolutely no doubt in my mind what I’d be doing with it – I was going to conquer that salad at home.

As I’ve mentioned, these days it’s a little difficult to find extra time to play around in the kitchen, so it ended up taking way longer than it should have to pull it together from start to finish.

Day 1: Pick up CSA share.
Day 2: Wash, de-stem, and tear up the kale into pieces. Store in OXO Salad Spinner in fridge.
Day 3 thru Day ??: Kale sits in the fridge until more hands arrive on the scene.

That set of hands belonged to my sister-in-law who came to Nashville from New York for a visit. I knew she would be up for the challenge of re-creating this salad because she enjoys experimenting in the kitchen as much as I do. With just a few verbal instructions from me, she got to work.

And let me tell you — while it’s a little different than the restaurant versions, it is still fan-freakin’-tastic! How’s it different? Kayne Prime’s version has currants and pine nuts. Tavern’s version has currants and slivered almonds. My version has regular raisins, golden raisins, and toasted walnuts. Oh, and we threw in some lemon zest because…. well, why not?

People – I love this salad. Like, LLLLLOOOOOVVVVVVEEEE. Capital L. Capital O. Capital V. Capital E.

I couldn’t keep my paws out of it before dinner was served that night. (or even after the meal for that matter)

Last weekend there was once again a big bunch of kale in my CSA basket, so I’m sure you can guess what I did…. Yep, the salad made a repeat appearance. This time we had a couple of friends over for dinner, and before they left the house, I think they told me at least 10 times how excited they were to make it themselves! Back home in New York, my sister-in-law has also already made it again too. My fellow food blogging friend Lesley just shared a version of it last week on her blog.

So see, I’m not the only one that loves it! I might be the one the one that’s the most obsessed with it, but that’s okay. I can live with that.

Print

Parmesan Kale Salad with Raisins

Serves 4-6

Ingredients:

1 large bunch of kale, washed, de-stemmed and torn into pieces
1/2 cup raisins
1/2 cup golden raisins
juice of 1 freshly squeezed lemon (2-3 Tbsp)
1/2 - 1 tsp lemon zest (from lemon above)
1/2 cup finely grated Parmesan
1/4 cup of olive oil
1/2 cup chopped, toasted nuts (I used walnuts, but any kind will work!)

Salt to taste

Directions:

Take torn kale pieces and in batches, pulse in food processor until finely chopped*. Place chopped kale into medium bowl. Add raisins, lemon juice, and lemon zest. Toss together.

Stir in parmesan and olive oil, evenly coating all kale. Add in nuts and toss. Salt to taste before serving.

*It took 3 batches in the food processor for me to get it all chopped. You should have approximately 4 cups of finely chopped kale when finished.

43 Responses to “Parmesan Kale Salad with Raisins”

  1. 1

    danielle — July 9, 2012 @ 8:44 am

    I cant wait to try this! I love love love kale and I am always looking for new ways to use it.

    • Beth replied: — July 9th, 2012 @ 8:18 pm

      can’t wait to hear what you think! I am seriously, ridiculously in love with it.

  2. 2

    amanda — July 9, 2012 @ 10:41 am

    i’m also obsessed with this salad. i made my own version last week, and every time i opened the fridge i’d have a fork in hand so i could sneak a bite.

    • Beth replied: — July 9th, 2012 @ 8:19 pm

      did you do anything drastically different to your version? I love the pine nuts in the Kayne Prime version, but I don’t keep pine nuts on hand (but I always have walnuts). My husband thinks he’d like it a little more lemony, so I might add extra juice the next time I make it.

  3. 3

    Lesley — July 9, 2012 @ 12:23 pm

    What I can’t believe is that you just now posted this recipe! After my last visit to Tavern (when I finally tried it), I searched your blog for it and was surprised I didn’t find it. That’s when Morgan chimed in with her recipe. :)

    I think a big part of why this salad is so good is that the kale is finely chopped. People have mentioned that massaging kale makes it more mild and I think the extra fine chopping accomplishes the same thing.

    • Beth replied: — July 9th, 2012 @ 8:21 pm

      I know. I am just so slow with EVERYTHING these days!

  4. 4

    kelley {mountain mama cooks} — July 9, 2012 @ 4:21 pm

    I love kale right now, this salad looks amazing!!

    • Beth replied: — July 9th, 2012 @ 8:21 pm

      It IS Kelley! I must make it. Soooooo good :-)

  5. 5

    Lannae — July 9, 2012 @ 7:04 pm

    You and Lesley and the kale! This winter, in my winter CSA, I got grocery sacks full of Kale every week. I will need to remember this recipe!

    • Beth replied: — July 9th, 2012 @ 8:22 pm

      Haha, I know, where were we when everyone had kale coming out their ears? ;-)

      Well, better late than never, right?

  6. 6

    Zarna — July 9, 2012 @ 8:32 pm

    I wonder if I could use the kale pulp from my juicer?

    Thanks for sharing this recipe!!

  7. 7

    Beebe — July 9, 2012 @ 9:14 pm

    I am making this right now!!!!

  8. 8

    Kathleen Richardson — July 10, 2012 @ 8:57 am

    Funny, I just read another blog in which the blogger made Kale Chips. I’ll have to buy enough Kale to do both recipes. Yours sounds irresistible.

    Keep writing…

  9. 9

    ErinsFoodFiles — July 10, 2012 @ 12:56 pm

    I’m about to blog a kale salad too! I’ve never tried the Tavern or Kayne Prime version, this does sound really good!

  10. 10

    Jackie — July 10, 2012 @ 6:24 pm

    I too am obsessed with the Tuscan Kale Salad at Tavern. I’ve recreated it at home quite a few times and would highly recommend using Lacinato Kale rather than the standard green curly kale. Tavern uses Marcona almonds and currants, but I rarely have those on hand so I like your use of the raisins and pine nuts.

    I’m going to try food processing it as you mentioned, sounds like it will be a much better texture than the knife-chopped version.

    Thanks!

  11. 11

    Kim — July 11, 2012 @ 2:48 pm

    Yay! Thanks, Beth! I keep meaning to recreate this at home, but have never had an actual recipe to follow. I can’t wait to try this!

  12. 12

    Kate — July 13, 2012 @ 8:45 am

    Wow! I’ve never had raw kale, but we have a TON of kale in our garden right now and this looks like more fun (and tastier) than freezing it all! Thank you!

  13. 13

    Kate — July 13, 2012 @ 10:17 am

    Just tried it. LOVE it! Thank you!

  14. 14

    Janice — July 15, 2012 @ 5:21 pm

    I just made this today and it’s great. Thanks, I love kale salads.

  15. 15

    Leonie — July 18, 2012 @ 11:53 pm

    Love Love Love this salad, will be one of my staples from now on. Thanks for the post!

  16. 16

    NashvilleRN — July 24, 2012 @ 7:00 pm

    So delicious! Made it tonight…yum!

  17. 17

    Renee — July 25, 2012 @ 4:51 pm

    Joey made this up last night for his lunch today. He loved it. He did make a few changes based on what we had on hand.

    Lime juice and zest instead of the lemon
    Craisins instead of raisins
    Toasted almonds

    His exact words “I could live off that kale salad. Some of that, a piece of fish, glass of white wine. Perfect dinner.”

    • Beth replied: — July 28th, 2012 @ 9:20 am

      Tell Joey that I feel the same way! The last couple of times I’ve gone to Kayne Prime, that is exactly what I’ve gotten – fish and the kale salad, both split with a friend + wine… but more than one glass ;-)

  18. 18

    anglrckx — July 29, 2012 @ 9:33 am

    This looks amazing!!!!! I can’t wait to try it!!!!! thanks for the share!!

  19. 19

    Friends are better than burgers. | Siblings Not Spouses — July 29, 2012 @ 2:30 pm

    […] accompany our burgers, a new friend Andrea brought gorgeous grilled veggies and I made Beth’s kale salad. The kale was so fresh that I found a bug on it right before I got a bunch into the food processor. […]

  20. 20

    Parmesan Kale Salad with Raisins | HealthFUL Life — July 31, 2012 @ 7:41 am

    […] Eat. Drink. Smile. » Parmesan Kale Salad with Raisins. […]

  21. 21

    Carole McGinnis — August 2, 2012 @ 2:24 pm

    I made this last weekend. I wasn’t expecting to like it since I am not sure how I feel about kale. It was wonderful – I served it to a few of my friends and they enjoyed it. It has such an interesting blend of flavors. Thanks for a great, healthy recipe.

  22. 22

    NashvilleRN — August 27, 2012 @ 10:38 am

    Meant to say I’m in love with this recipe! I’ve made it a few times now and even took it to work for a team lunch. Everyone loved it.

  23. 23

    hope — September 4, 2012 @ 3:22 pm

    This sounds delicious! I also LOVE kale – thanks for sharing!

  24. 24

    Christmas Wish List — October 15, 2012 @ 5:20 pm

    Thank you for this recipe! Im a vegitarian and ive been struggling to find suitable new dishes, I will give this one a go. x

  25. 25

    Favorite Things 2012 | Camille Freeman, CNS, LDN — December 31, 2012 @ 7:59 pm

    […] salad recipe: This kale salad w/parmesan & raisins is nothing short of incredible. My two year old will eat massive servings, it doesn’t require […]

  26. 26

    Carolyn Cobb — January 2, 2013 @ 12:23 am

    Sound great! love kale in any recipe! I am a Gluten free vegan, so I am trying to come up with a parm cheese alternative. Found a recipe for almond feta cheese , will make the cheese and see if it will work in the salad. Found black or Russian kale at Whole Foods Market last week, and did a sauté with the kale it was awesome. Thanks for your e-mails!

  27. 27

    Heidi — January 8, 2013 @ 8:02 pm

    I combined this recipe with the Rumours East recipe and it was amazing! I cut the amount of raisins in half, and added 1/2 cup of pomegranate seeds and 1/4 c red onion (minced)- spectacular! Thanks so much…

    • Beth replied: — January 9th, 2013 @ 11:06 am

      Oh my, that sounds wonderful! I love pomegranate, so I’ll have to try that!

  28. 28

    Adriane — May 5, 2013 @ 4:30 pm

    I just made this salad. WOW! I mean, i read the comments and everything and it sounded good, but WOW! I never get that excited about salads, but this one is incredible. Thank you so much for sharing. I wish I had made more! I will next time!

    • Beth replied: — May 5th, 2013 @ 8:12 pm

      I am so happy to hear that! I seriously LOOOVVVEEE it!

  29. 29

    Abby — May 31, 2013 @ 2:30 pm

    i make this salad ALL the time now. for any guest, for any occasion. it’s my go-to impressive side dish and it kills everytime.

    • Beth replied: — June 2nd, 2013 @ 8:14 am

      So happy to hear that Abby! Isn’t it great that even people who think they don’t like kale end up loving it?!

  30. 30

    Lija — June 16, 2013 @ 5:54 pm

    You were not kidding, this is fanfreakintastic! I didn’t have some ingredients for a similar but cooked kale dish, but was craving kale tonight, and I found your blog. I had these ingredients (except substituted lime for lemon, like another reader suggested), so I made it right away. This is PERFECT for summer — no heating the kitchen! Love this, and it will definitely be a staple from now on. Thanks!

  31. 31

    Jenny Gerschultz — September 29, 2013 @ 8:40 pm

    Well I have ordered this salad over 30 times this year at Tavern and Kayne-
    and I am stoked you posted this! I too LOOOOOVE this salad. Remind your fans to try a salmon filet on top ;)

  32. 32

    4 Unique Salads to Try | Pepperminting — February 10, 2014 @ 7:08 am

    […] and I was immediately hooked. It’s around $9 a pound from Whole Foods though, so I followed this copycat recipe and made it myself for 1/3 of the […]

  33. 33

    Melanie — March 12, 2014 @ 8:25 pm

    Like everyone else, I’m crazy about this salad, but I just keyed in the ingredients into myfitnesspal.com to figure out the nutritional counts and if you eat this as “one entree salad”, the nutritional info would just about blow my diet for the day: 1103g Calories/ 96g Carbs/ 68g Fat/ 42g Protein/ 921g Sodium/ 60g Sugar!

    • Beth replied: — March 12th, 2014 @ 9:13 pm

      Hi Melanie,
      I certainly have never eaten this as one entree salad, and I can’t imagine that anyone would sit down and eat this whole thing – it makes a lot! It’s definitely meant to be shared :-)

Leave a Comment