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Raw Kale Salad

Raw Kale Salad

Adapted from here.
Servings 4 servings
Author Brandon Matzek


  • 1 bunch kale (any type works here), rinsed and thoroughly dried
  • 1/2 garlic clove
  • 1/4 teaspoon kosher salt, plus more to taste
  • 3 tablespoons extra virgin olive oil, plus additional for garnish
  • Juice of one lemon
  • 1/4 cup grated Parmesan cheese, plus additional for garnish
  • 1/8 teaspoon red pepper flakes
  • Freshly ground black pepper


  1. Remove the stem from each kale leaf and discard. Thinly slice kale leaves, and place in a large bowl.
  2. Place 1/2 garlic clove and 1/4 teaspoon kosher salt in a small pestle and mortar, and crush into a paste. If you don't have a pestle and mortar, you can mince the garlic and salt together on a cutting board. Then, using the side of your knife, mash the garlic and salt until it turns into a paste. Transfer garlic paste to a small bowl, and add extra virgin olive oil, lemon juice, Parmesan cheese, red pepper flake, a pinch of kosher salt, and several turns of black pepper, whisking to combine.
  3. Drizzle dressing over the sliced kale leaves, then work the dressing into the kale using your hands/fingers (also known as massaging the kale). Let the salad sit a room temperature for 20 minutes. Season to taste with additional kosher salt if needed. To serve, divide salad between four salad plates, and top each with a drizzle of olive oil, a sprinkling of Parmesan cheese, and a few extra grinds of black pepper.