Serious Pie’s Kale Salad | Peri's Place For Recipes

Kale Salad


  • Lacinato Kale (Tuscan), washed, stems removed, dried, and roughly chopped
  • Garlic oil *
  • Freshly squeezed lemon juice from half a lemon**
  • 2 or 3 Chopped Calabrian chilies ***
  • Salt and freshly ground black pepper
  • Grated & Shaved Parmesan
  • Toasted pine nuts

Garlic oil

  • Olive Oil
  • 5 Whole Garlic Cloves


  1. With a whisk combine the garlic oil*, lemon juice (using about twice as much oil as lemon juice)**, chilies, salt and pepper in a large bowl. Put the kale on top of the dressing and use your hands to massage everything together well, then allow the salad to marinate 20 minutes before serving. You will want to wash your hand immediately after this as the chilies (if using) are spicy. Cover and refrigerate for at least 30 minutes. The longer you allow it to marinate, the better.
  2. When you are ready to serve the salad, toss it with grated parmesan and 3/4 of the pinenuts. When serving it onto plates. Top each serving with the shaved parmesan and the remaining toasted pine nuts.

Garlic Oil

  • *To make garlic oil: simmer olive oil and whole garlic cloves on the stove until garlic is soft and slightly browned. Drain and reserve oil. Cool oil completely before using.

    Good to Know

    ** Squeeze the juice of the lemon first and then double the amount of garlic oil.

    ***Calabrian Chilies are a mildly spicy (some heat, but not bad). This salad will be fine without them but the little bit of added kick is nice. I found these chilies at the local high end grocery store (Metropolitan Market in Seattle). Here is a link to what you will be looking for.