There are a few main types of kale you can find at the grocery store. Most mainstream groceries now carry both Tuscan kale and curly kale, found in large bunches in the produce section. For this kale salad, we recommend using Tuscan kale because the mild flavor is more suited to a salad where you’re eating the kale raw.
# Tuscan kale has darker green, flatter leaves; it’s also sometimes called Lacinato or dinosaur kale. The flavor of Tuscan kale is milder than curly kale.
# Curly kale is brighter green and very curly! Its raw flavor is a little more bitter and spicy.
You might be wary of eating raw kale, which has a bitter flavor (fact). But add flavor popping Italian-style vinaigrette of lemon, Parmesan cheese, and garlic, and the kale mellows to meld beautifully with the other flavors. Even better: the sturdy texture of the kale holds up well in a salad, and provides an extra crunch when eating. When Alex and I make this salad at home, we can’t stop eating it! Here are the main steps to make this kale salad (or skip to the recipe):
# Destem and chop the kale.
# Whip up the garlicky Parmesan dressing: start by using your knife blade to form the garlic into a paste. You’ll mince the garlic, then add salt and scrape the blade back and forth over the garlic until it forms into a paste.
# Mix the garlic paste with lemon, olive oil, Parmesan cheese and red pepper flakes.
# Top with lemon zest.
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