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Raw Kale Salad

Serves 4


  • 6 ounces Toscano or Lacinato kale, stems removed
  • 3 tablespoons pine nuts
  • 2 tablespoons golden raisins
  • Champagne or white wine vinegar
  • extra virgin olive oil
  • 2 tablespoons finely grated pecorino Romano cheese, plus more for shaving
  • 1 teaspoon sea salt (or to taste)


  1. Toast pine nuts in a dry skillet over low heat, until slightly browned, about 7 to 8 minutes. Set aside.
  2. Strip the kale leaves from stems (you can use a knife, but it’s easy to do by hand).
  3. Roll kale leaves into a bundle and chop very fine (chiffonade).
  4. In a large bowl, combine the strands of kale, pine nuts and raisins.
  5. Add sea salt and toss with your hands.
  6. Add vinegar to the salad slowly (just enough to coat ingredients) and toss again. The vinegar will dissolve the salt.
  7. Slowly add just enough olive oil to coat ingredients; toss again.
  8. Add finely grated pecorino cheese and toss. Adjust dressing if needed.

To serve, pile salad on a small plate and top with a few shavings of pecorino.

Hudson Valley Restaurant Week is back this April 8-21!