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 this time, toasted walnuts (only because that’s what I happened to have on hand). 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.
Parmesan Kale Salad with Raisins
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 (almonds, pine nuts, walnuts, pecans, any kind could work!)
Salt to taste
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.