Kale Salad with Buttermilk Dressing and Pickled Onions

Southern Living
Kale Salad with Buttermilk Dressing and Pickled OnionsRecipe

Photo: Hector Sanchez 

We like freshly chopped chives in this zippy, kale salad. Top with eggs, parsley, chives, and serve with creamy, buttermilk dressing.

Serves 6


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1 cup water
1 tablespoon granulated sugar
1/2 cup plus 1 Tbsp. apple cider vinegar, divided
2 1/4 teaspoons kosher salt, divided
1 red onion, thinly sliced
1 small red beet, sliced into 4 rounds
1/2 cup buttermilk
1/3 cup mayonnaise
2 tablespoons olive oil
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped chives
1 small garlic clove, minced
1/4 teaspoon black pepper
1 bunch (about 12 oz.) curly kale, stems removed, torn into bite-size pieces
3 hard-cooked eggs, each cut into 8 pieces
Whole parsley leaves,
chopped chives,


Hands-on: 20 Minutes
Total: 1 Hour, 10 Minutes

1. Bring water, sugar, 1/2 cup vinegar, and 1 1/2 teaspoons salt to a boil in a small saucepan over high. Boil, whisking until sugar and salt dissolve, about 1 minute. Remove from heat.

2. Place onions and beets in a glass bowl; add vinegar mixture. Let stand at room temperature 1 hour. Drain and serve, or chill up to 2 weeks.

3. Whisk together buttermilk, mayonnaise, and olive oil in a bowl until smooth. Whisk in parsley, chives, garlic, and remaining 1 tablespoon vinegar. Stir in pepper and remaining 3/4 teaspoon salt.

4. Toss together kale, onion mixture, and 1/2 cup dressing. Top with eggs, parsley, chives, and croutons. Serve with remaining dressing.

Created date

April 2016