Alexandra's Kitchen

A food blog with mostly simple, sometimes fussy, always seasonal recipes.

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Favorite Kale Salad + Large Batch Shallot Vinaigrette

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Earlier this year, we found ourselves with visitors weekend after weekend, and so, to keep things simple, I found myself making the same things over an over again: often my favorite lentil soup, often chicken with parmesan and white wine, and always this kale salad.

It’s simple: thinly sliced Tuscan kale + grated Parmigiano Reggiano + shallot vinaigrette. Until recently, I had never thought to dress kale with a shallot vinaigrette, always favoring something bolder or creamier, reasoning that kale’s tough leaves needed something more assertive. It turns out they don’t. When the ribs are removed from the leaves, and when the leaves are slivered, the pieces feel like confetti, light and tender. No massaging required.

If I have a hunk of days-old bread on hand, I’ll whizz it in the food processor, toast up the crumbs in olive oil, and add them to the mix, but often I leave them out.

Over the weekend, for a dear friend’s 40th birthday party, I made an enormous kale salad (no bread crumbs), a double batch of lentil soup, and many loaves of bread. Because I was making such a large quantity of everything, I pulled out the food processor to grate the cheese, then to mince the shallots for the dressing. It worked like a charm. Yesterday, for a potluck at my kids’ preschool, I did the same thing, using the processor one more time for the crumbs. You absolutely do not need to use a food processor to make this salad, but should you find yourself making it for a crowd, it’s really handy. I’ve included the quantities for both a large and small batch of shallot vinaigrette in the recipe.

Here’s a visual play-by-play. Gather your Tuscan kale.

Remove the stems:

Gather your days-old bread, if making crumbs. This is the overnight focaccia. I used about half of one round for a very large salad.

Tear the bread into pieces and throw them in the food processor:

Whizz into crumbs:

Toast the crumbs in olive oil and season with salt:

Don’t wash the processor! Give it a wipe, switch in the grating attachment, and send hunks of parmesan down the food chute:

Ta da! And again, don’t wash the food processor! Give it a wipe …

and get going on the dressing:

Peel the shallots:

Throw them in the food processor:

And whizz until fine. It’s now safe to wash your food processor. (You can also do this, of course, without a food processor.)

Soak the shallots in white balsamic vinegar for at least 15 minutes.

Whisk in the olive oil.

Gather your components: kale, parmesan, toasty crumbs, and shallot vinaigrette:

Toss and serve!

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Favorite Kale Salad with Parmigiano Reggiano, Shallot Vinaigrette, and Toasty Bread Crumbs

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Description

Here are the essential elements to my favorite kale salad:

  • Tuscan kale, stems removed, leaves finely chopped. No need to massage. 
  • Grated Parmigiano Reggiano
  • Shallot Vinaigrette. See notes below if you’d like to make a small batch.
  • Optional: olive oil toasted bread crumbs

If you plan on using the food processor, as outlined above in the photos, this should be your order: bread crumbs, cheese, shallots, wiping with a tea towel between each use. Once the shallots are puréed and macerating in the vinegar, it’s safe to give the processor a rinse and tuck it away. 

You absolutely do not need to use a food processor to make this salad. I’ve had two occasions this week that called for making an enormous salad, and so I found the food processor to be so handy. Entertaining or not, however, it’s so nice having a large batch of vinaigrette on hand. It will keep for weeks in your fridge. 

Ingredients

for the toasted bread crumbs (totally optional):

  • a large hunk of bread, to yield 1.5 to 2 cups lightly packed fresh crumbs, see notes
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon kosher salt

for the large-batch shallot vinaigrette:

  • 3 to 4 shallots, peeled and coarsely chopped
  • 1 cup white balsamic vinegar, my preference is Colavita
  • 1 to 2 teaspoons kosher salt
  • 1 1/3 cups extra-virgin olive oil, my preference is California Olive Ranch

for assembly:

  • Tuscan kale, however many heads you need, stems removed, leaves finely chopped
  • grated Parmigiano Reggiano
  • toasted bread crumbs, optional
  • shallot vinaigrette to taste
  • freshly ground black pepper

Instructions

If you are using a food processor, this should be your order: crumbs, cheese, shallots: 

  1. To make the crumbs: Place day-old bread in the food processor and purée until fine. Measure out 1.5 to 2 cups of crumbs. Heat the 2 tablespoons of oil over medium heat. Add the crumbs and the salt. Cook, stirring occasionally, until crumbs are golden brown. This could take 5 to 15 minutes (or longer) depending on your heat level. If you have the time, go slowly to prevent burning. When the crumbs are nice and golden, turn off the heat. Let cool briefly. Taste. Add more salt if necessary. 
  2. To grate the cheese: Wipe out the processor, switch to the grating attachment, and pass hunks of cheese through the food chute. 
  3. To make the shallot vinaigrette: Wipe out the processor. Place the shallots in the food processor and pulse until very finely chopped. Transfer shallots to medium bowl or 1-qt liquid measure. Cover with the balsamic vinegar and 1 teaspoon of the salt. Let stand for at least 15 minutes. Whisk in the olive oil slowly. Taste, adding more salt by the 1/2 teaspoon to taste. I always use 2 teaspoons. Vinaigrette will keep for weeks in the fridge.
  4. To assemble the salad: Place the finely chopped leaves in a large bowl. Top with however many toasted bread crumbs you would like. Top with however much cheese you would like. Give your vinaigrette a stir, then pour some of it over your greens. Give the salad a toss. Taste. Add more dressing if you wish. Add pepper to taste, if you wish, too. 

 

Notes

If you are making a small batch of shallot dressing, use these quantities:

  • 1/4 cup finely minced shallots
  • 1/4 cup white balsamic vinegar, I like Colavita brand
  • 2 pinches salt
  • 1/3 cup extra virgin olive oil

Reader Interactions

Comments

  2. You salad looks wonderful! How far in advance can i prepare kale? Should I dress just before serving?
    Thank you!

    Reply

    • I would say you could slice it up to a day in advance, and I would dress it right before serving. It definitely holds up well — I eat leftovers next day from the fridge, but it’s best tossed fresh. Hope you like it! As I said, it’s my go-to right now 🙂 🙂 🙂

      Reply

  6. Hi! I made this kale salad last night, and WOW was it delicious–I raved about it yesterday and again today. I couldn’t wait to eat it for lunch! I got out the different parts (I didn’t dress the whole thing because I knew I wasn’t going to eat it all), and saw that since last night the vinaigrette has kind of….well, I don’t know. I thought it just needed a good shake, but the weird clumps remained. They look, both in texture and color, like snot (sorry, gross). Do you have any idea what on earth this could be? I made extra vinaigrette to keep in the fridge for other salads, so this is especially devastating!

    Since you helped me a ton in November with the peasant bread, I have purchased your book and have made multiple delicious meals from it–thank you for the book, the lovely Instagram tutorials, and answering questions here on your page!

    Reply

    • Hi Nikki!

      Did you store your dressing in the fridge? I have a feeling that the clumps are just bits of congealed olive oil that haven’t come to room temperature yet. This dressing keeps for weeks in the fridge, so don’t despair! It’s not bad. Next time you take out the dressing, let it come to room temperature for an hour if possible. I sometimes set it on my cooktop or even in a warm oven (briefly! Like just a couple of minutes) to help the olive oil melt.

      Let me know if you think this is what is happening.

      So happy to hear all of this regarding the book and breads … thank you!! xo

      Reply

      • Hi! You guessed it, I stored it in the fridge. After reading your comment I let it sit on the counter for an hour and ten minutes, and when I checked on it just now all of the weirdness on the sides of the jar had gone away and all of the snot-looking blobs were outta there. Thank you!

        Reply

  8. I saw this on your IG stories and am so happy to have the recipe! I haven’t made it yet, but I’ll be taking it to a potluck on Friday. Can’t wait!

    Also, in case I don’t have time to make it to the store again…have you tried this with white wine vinegar? That’s what I have on hand right now.

    Thanks!

    Reply

    • Colleen, I haven’t tried white wine vinegar yet, but I’m sure it will work. I’m partial to the white balsamic because it’s a little sweeter. You can add a pinch of sugar to the shallots while they are macerating. If you are making the large batch dressing, I would start with 1/4 teaspoon or 1/2 teaspoon. If you are making the small batch dressing, start with a pinch. Add more sugar to taste. Hope you like it!!

      Reply

  9. Excellent. Delicious on the night I made it but the leftovers were as good or better on day two for lunch.

    Reply

  10. I make a big batch of kale salad every sunday for lunches- i always massage the vinegrette into it and it’s even better on the third day! The kale becomes much more tender, and it’s fine in the fridge all week. I just add various toppings each day to vary my lunches

    Reply

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