Wednesday, July 6, 2011

Kale Salad

photo courtesy of:

My experience with Kale is a bit limited. Besides braising it or adding it to tomato sauce, I really don't use it as often as I should... especially since it is a "super food."

But, I was inspired to cook more kale, after a recent visit to the East Village's Northern Spy Food Company. There, I had a Kale revelation. Chef Nathan Foot's Kale Salad is refreshing, crunchy and entirely satisfying. On a warm summer night, with a glass of sparkling white wine, this salad is so good that it makes you feel as if you're miles away from the bustling city. 

Northern Spy Food Co. Kale Salad
Recipe adapted from Nathan Foot, Courtesy of Tasting Table
Makes 2 servings

 2 1⁄2 cups chopped or shredded kale (preferably Tuscan or black kale)

1⁄4 cup toasted almonds 

1⁄4 cup crumbled Cabot clothbound cheddar (or any good, aged cheddar) 

1⁄2 cup cubed roasted kabocha or butternut squash

Fresh lemon juice 

Extra-virgin olive oil 

Salt and freshly ground pepper 

Pecorino or other hard cheese, for shaving (optional)

Mix together and eat immediately! It's so good, there won't be leftovers!

Northern Spy Food Co.
511 East 12th Street (between Ave. A and Ave B)New York, NY 10009


  1. Two of my favorite things: kale and Cabot cheddar :) Thanks for sharing this recipe- I can't wait to try it!