Has this ever happened to you: you hear about something for the first time and then you keep hearing about it again and again? It’s happened to me recently and it’s the absolute, lip smacking, deliciously tantalizing Kale Salad by renowned chef and restauranteur of Gusto 101, Daniel Mezzolo. My friend Kim (old boss, neighbour) mentioned this salad a while back and I’ve seen it come up more and more often which has made me want to taste said salad, however, that is much more difficult than one would think. You see, Gusto 101 takes reservations only until 6pm and then it’s a free for all. We’ve driven by many times around 7 or 8 and there is always quite the line-up outside, waiting for a table. Now, I know I’ve mentioned this before, but I just don’t like to line up. I figure if I am about to spend upwards of $80 for a meal, I shouldn’t have to wait in line to do so. But this is the reality if one needs to try this salad, and I really, really needed to try it.
I searched the net and found this helpful video on making this healthy salad, but alas there was no recipe for the dressing…so I looked further and found several versions all based on similar ingredients. My friend Celi from The kitchen’s garden just competed her September Home Grown challenge during which time she only allowed herself to eat what she grew on her little farmie! By the end of the challenge she mentioned that she was quite tired of eating the same old things. So when I finally hunkered down and made a decent effort to make the Kale Salad, I immediately thought of Celi. I know I’m a little late for the challenge, but it’s definitely a good recipe and I hope you have a chance to try it before the snow falls.
What makes this salad unique is the finely cut curly kale and how the lemon juice in the dressing acts to ‘cook’ the kale as it sits (like a ceviche would cook the seafood!). It’s a wonderful balance of sour, sweet and salty. I added a couple of slices of crispy cooked Serrano ham, but that is easily omitted if you wish to make it vegetarian.
Cavolo Nero (Kale Salad)
Serves 2
Ingredients:
- 4 cups finely chopped kale
- 2 tbsp raisins or dried cranberries or dried sour cherries
- 2 tbsp toasted pine nuts or toasted sunflower seeds
- 1/4 cup freshly squeezed lemon juice
- 2 tbsp honey
- 1 tbsp EVOO
- pinch of salt
- 2 slices of Serrano ham, baked or fried until crisp and crumbled (omit for vegetarian)
- 1/4 c + 2 tbsp of freshly grated Parmesan Cheese or Pecorino
- 1 tbsp fresh basil
- 1 tbsp EVOO
- pinch of salt
Directions:
- About 20-30 minutes before serving, combine the lemon juice, honey, Extra Virgin Olive Oil and salt and mix well in a large unreactive bowl (not metal). Add the finely cut kale and toss to coat evenly. Set aside for a minimum of 20 minutes (I did 30 minutes) tossing a few times over the 30 minutes. (an update October 16: I made this salad at my brother’s cottage last weekend and I suspect the kale was older and tougher so 30 minutes wasn’t enough time to macerate, please keep this in mind when making the salad. Just as baby kale will take less time than the 30 minutes because it is not has tough).
- Muddle the fresh basil in 1 tablespoon of olive oil, with a pinch of salt. Set aside. I’ve made this lovely salad without the basil oil without missing it.
- Just before serving, add the raisins, pine nuts, crispy serano ham and 1/4 cup of grated parmesan cheese to the dressed kale and toss well. Divide the kale between two plates.
- Drizzle the basil olive oil on the plate and garnish with 1 tablespoon of grated parmesan cheese over each plate. Serve immediately.
[…] show. Chef Daniel Mezzolo is the famous executive chef from Gusto 101 (please recall the lovely Kale Salad I reinvented). We worked after the show taped so I had a 3pm call time and it didn’t end […]
LikeLiked by 1 person
Hi Eva – thank you this salad was delicious.
LikeLike
Thank you for the recipe! I tried it and it was amazing!
LikeLike
I’m glad you enjoyed it, thank you for leaving me a comment and visiting my blog.
LikeLike
[…] had intended to make Eva’s (Kitchen Inspirations) kale salad, click here for recipe, but it was cold and damp and all I could think of was […]
LikeLike
[…] and her botanist beau! You may recall that I got a bit ahead of myself and made their famous Kale Salad site unseen or palate tested! It turned out that I had it pretty close but their version was a tad […]
LikeLike
I can’t think of any restaurant I’d wait in line for either! I made this kale salad last night and it was wonderful. Just as you described it – the perfect mix of sweet, sour and salty. The raisins and pinenuts were a lovely match to the kale, which really softened up after 30 minutes in the dressing. Delicious!
LikeLike
I am SO glad you enjoyed this Michela, I’ve made it about 4-5 times since this post. I would like to try the one in the restaurant but now that I’ve developed the flavours to my taste, I am not sure I would enjoy it as much. I’m going to update the post because on the weekend I made the salad at my brother’s cottage and because the kale was older it was much firmer and I should have allowed it to macerate in the lemon juice for an hour and not just the 30 minutes. It was still good, but chewy.
LikeLike
Great recipe! I never tried raw kale because I thought it would be a too tough just to munch on, but this preparation solves this issue with both the lemon and the cutting. I have a little bit of cavalo nero growing currently. Once they get big enough, they’re turning into salad 🙂
LikeLike
Hi Genie, you should definitely try this, but note (I will update the recipe) should you use an older, more tough kale, it’s best to macerate longer. Taste test.
My dear sweet Dustie ADORED kale in fact, the final year of her life that’s all she ate — which isn’t entirely healthy either but it was better than nothing, poor thing.
LikeLike
Salads often tempt me, but this one makes me drool!
LikeLike
That’s very generous Greg, we’ll be making it again tomorrow, we love it that much!
LikeLike
You have me licking my lips here…. I have never eaten Kale, which is odd, but now I must try it. The photos of your cottage and surrounds are just beautiful!
LikeLike
Thank you kindly Lizzy, I hope you enjoy the salad as much as we do. I am particularly fond of the texture, kale really holds up where other greens seem to disintegrate. Thank you for your lovely compliment about the cottage.
LikeLike
I don’t like having to wait more than a few minutes if I’ve a reservation. I certainly am not going to wait outdoors in a first-come, first-serve line. Like your Toronto, there are too many fine restaurants here to deal with that. You’ve created a masterpiece of a salad, Eva, and those bits of Serrano ham its crowning glory. This is won flavorful salad.
LikeLike
Thank you so much John, we’ve had this salad several times since I first made it, and I’m seriously thinking about making it for Saturday night at my brother’s cottage (we do dinner Saturday and they do the big turkey fest on Sunday).
LikeLike
The images taken at the cottage are gorgeous. I love the colours. I hate to queue too and as there are always other options, we tend to leave the queue and walk a few steps to the next place. This salad does look very good. I’d be interested to try it especially now that we’ve entered our salad season. I think prepping the kale with lemon juice is a great idea xx
LikeLike
Hi Charlie, thank you for your lovely comment. Sadly we have closed down the cottage for the year, but this weekend we are traveling to my brother’s cottage on another lake so it should be a wonderful weekend. I agree, there are always other options with restaurant queues. I’d love to hear your opinion of the salad, we’ve had it about four times since, I just hope JT doesn’t get sick of it.
LikeLike
I was struck by the resemblance of that stack of salad to a Christmas tree with the red of the serrano ham being the ornaments. 🙂 I’ve never had raw kale but I’ll have to give it a try as well.
LikeLike
Hi Maria, I posted that picture on facebook and a dear friend suggested I top it with a star! You are on the same page and it brought a chuckle to me as I read your comment in car coming home from the cottage. I do hope you try this salad, it is indeed a very tasty and unusual dish.
LikeLike
I have to give this a try Eva! I’ve never had raw kale melt in my mouth before (generally requires a bit of work ;-)), by cook the kale do you mean that the lemon helps soften it? Very cool. The ham is a pretty contrast in this salad and I’m sure would be very tasty. Love the fall snaps! (homesick… 😦 ).
LikeLike
I know what you mean Kelly about having to work at Kale, it is indeed that property about Kale that I enjoy in soups. The lemon juice really does soften it, but you need it to rest in the juice for at least 30 minutes. The first time I made it I allowed 15 and it wasn’t quite soft enough.
I’m sorry to make you homesick for the fall shots, I had hoped to bring back happy memories. I hope you will repay the favour by posting sunny beach shots when we are up to our chins in snow in February ;-)!
LikeLike
Sounds good, Eva. I only like kale in salads where it marinates in citrus juice. My favorite one uses tahini and tamari, but I’ll bet I would like this one with pine nuts, raisins and Parmesan.
LikeLike
Hi Sharyn, thank you for your lovely words, I was surprised at how much I enjoyed this salad. Will you post your recipe with the tahini and tamari, I am intrigued by the flavours.
LikeLike
I made my first kale salad this summer…it was delish! Now I have my second to try 🙂 What a gorgeous lake! No wonder you like to hunker down at the cottage all summer.
LikeLike
Hi Liz, I was surprised at how much both JT and I enjoyed this salad, I’ve only ever had Kale cooked. Thank you for your lovely words concerning our cottage, we are indeed very fortunate to have such a lovely get-a-way!
LikeLike
The salad looks like a work of art. Never thought Kale could looks so appetizing. I love the pictures that overlook that lake.
LikeLike
Thanks Minnie, I wondered the same thing when I heard the rave reviews about this salad, but by George, it really does live up to its lofty expectations. Thank you for your lovely words about our cottage.
LikeLike
This salad looks delicious. I’m going to try it. Your photos are absolutely beautiful. What a lovely spot on the lake! 🙂
LikeLike
Thanks so much Julie, I hope you enjoy it as much as we did. Thank you for your lovely compliment on our cottage.
LikeLike
I don’t like to line up in front of a restaurant, it doesn’t really make sense and I would feel silly. I understand how you feel Eva. =)
I can’t remember when I had Kale last, it’s so very rare in my parts, but if I get some I would love to try your gustos kale salad.
LikeLike
I’m sure you have many interesting greens in your parts that we just don’t get in North America or Europe Helene. And it’s so lovely that you are able to experience the authentic cookery from your Mother and Sister in Laws.
LikeLike
you made it look pretty too! damn 🙂
LikeLike
Thanks Jen, very kind of you to say. We do eat with our eyes first, don’t we?
LikeLike
I have always cooked my kale but never made a salad (have eaten it). Your salad sounds delicious. Love your plating. I have kale growing in my garden, will pick up some lemons when I visit the food market so I can make this.
LikeLike
Thanks Norma, I look forward to hearing what you thought of it. It really helps to leave the salad in the lemon dressing for 30 minutes otherwise it seems that you are eating endless hard kale.
LikeLike
I cooked kale only once and it was a nightmare (it had lots of bugs in the leaves and it was impossible to wash it thoroughly) but your beautiful salad makes me want to try it once more. Your cottage surroundings as always make me jealous!
LikeLike
Oh my, Sissi, I can certainly feel your pain. Years and years ago we went raspberry picking and brought home several containers so that evening I made pies. But I had read that you were not supposed to wash the berries because they get too wet, so I simply took a light cloth and wiped them. Unfortunately, as I was preparing them in the pie crust I noticed hundreds of these horrible little green spiders crawling ALL over them. Into the sink filled with cold water went all of the berries. And we had wet pie, but no bugs which was much more important to me.
I hope you try this salad the citrus softens the kale and gives it a lovely texture.
The cottage is indeed a wonderful escape!
LikeLike
Had some kale salad yesterday too…love how you plate your salad..very appetizing!
LikeLike
Thank you Angie, we totally enjoyed this salad and have had it several times since!
LikeLike
I love the combination of flavours throughout that Kale mountain salad 😀
Cheers
CCU
LikeLike
Thank you kindly CCU.
LikeLike
That is a mountain of a salad. It sounds delicious with the raisins and pine nuts.
LikeLike
Thank you kindly Karen, it’s a very different salad and in my opinion does indeed live up to it’s high expectations!
LikeLike