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Salads

Raw Tuscan Kale Salad

Raw Tuscan Kale Salad, also known as Kale Salad, is a fresh salad made with Tuscan kale (cavolo nero), tomatoes, walnuts, and dried cranberries - a dish with American origins!
Recipe Raw Tuscan Kale Salad
  • Difficulty Easy
  • Preparation 10 minutes
  • Servings for 2 servings

The Insalata di Cavolo Nero, also known as Kale Salad, has been a major food trend in America for years: there isn’t a health-conscious restaurant in the United States that doesn’t offer it! Gradually, the Kale Salad has also gained popularity in Italy, although only a few bars and restaurants serve it.

The challenge is not so much cooking the Cavolo Nero, but finding it! The Cavolo Nero, also called Tuscan Black Kale or Palm Kale, is a typically winter vegetable, and during winter, one might not always feel like having a salad. To address this issue, at the end of the recipe, you will find some alternatives to prepare the Insalata di Cavolo Nero with Tomatoes, Walnuts, and Cranberries all year round!

Another very famous American salad is the classic Cabbage Salad, which is also worth trying at least once in your life! If we move slightly further south, to Central and South America, the Potato Salad is very famous! But now, without further ado, here is the recipe for the Insalata di Cavolo Nero!

Ingredients for 2 servings

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Method

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  1. To prepare the Tuscan Kale Salad, start by making the dressing: in a small bowl, mix together olive oil, vinegar, salt and honey until well combined and emulsified. Take the Tuscan kale (also known as dinosaur kale or lacinato kale), remove the tough central stem, and cut the leaves into thin julienne strips. Then slice the tomatoes thinly.
  2. In a large salad bowl, combine the sliced kale and tomatoes. Pour the honey vinaigrette over the vegetables and toss well to coat evenly. Top with walnuts and dried cranberries, and serve your Tuscan Kale Salad immediately! Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

If you can’t find Tuscan Kale (Cavolo Nero), you can substitute it with the same amount of Italian Catalonia Chicory or Broccoli Rabe. If you prefer, you can also use Toasted Almonds instead of Pecan Nuts.

Tips

I recommend seasoning the Tuscan Kale Salad before adding the Blueberries and Pecans to prevent them from absorbing too much vinaigrette.

Storage

The Tuscan Kale Salad should be consumed immediately after preparation for the best taste and texture.

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