Italian Kale Salad
Yield: 4 servings as a main dish
for the salad
  • 8 ounces kale, thick stems removed
  • 1 cup chopped radicchio
  • ¾ cup chickpeas, drained and rinsed
  • ½ cup canned artichoke hearts, quartered (about 2 artichoke hearts)
  • ⅓ cup chopped roasted red pepper
  • ¼ cup thinly sliced red onion
  • Fresh grated or shaved Parmesan, for topping
for the dressing
  • 3 tablespoons olive oil
  • 1½ tablespoons honey
  • 1½ tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon Italian seasoning
  • Salt to taste
for the salad
  1. Make sure all thick ribs and stems are removed from the kale. If the kale isn’t already chopped, roughly chop then place in a large bowl. Tear and massage the kale for about 5 minutes. To massage the kale scrunch it up with both your hands, release, and scrunch up some more, tossing and tearing as you go. This helps tenderize the kale and reduce its bitterness by breaking down the cellulose structure.
  2. Add the radicchio, chickpeas, artichoke hearts, roasted red pepper and onion. Toss to combine. Add the dressing and toss to completely coat. Top with the Parmesan. If you aren’t serving right away, cover and refrigerate until serving. Toss again before serving.
for the dressing
  1. In a small bowl or liquid measuring cup, whisk together the olive oil, honey, balsamic vinegar, mustard and Italian seasoning until combined. Season with salt to taste.
To roast the red pepper: Spray a baking sheet or aluminum foil covered baking sheet with nonstick cooking spray. Wash and dry the red pepper then place on the baking sheet. Bake at 400 degrees for 20 minutes, flip the pepper over then bake for 20 more minutes. When the pepper is cool enough to handle, remove and discard the skin, stem and seeds. You need roughly 1 whole red pepper for this recipe.
Recipe by Lemon & Mocha at