Seven-Green Kale Salad with Buttermilk Dressing

Seven-Green Kale Salad With Buttermilk DressingRecipe
Photo: John Kernick
Serves: 8


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1/2 cup buttermilk
1/2 cup sour cream
2 tablespoons white wine vinegar
1 clove garlic, minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup pine nuts
2 pounds Tuscan kale (also called dinosaur or lacinato kale), stems removed and discarded
1/4 cup olive oil
1 teaspoon kosher salt
2 green apples, cored and finely diced
1 large English cucumber, finely diced
1/2 cup each finely chopped dill, flat-leaf parsley, mint and basil


Prep: 25 Minutes
Cook: 5 Minutes

1. Make dressing: In a small bowl, whisk together all dressing ingredients.

2. Make salad: In a small skillet over medium-low heat, toast pine nuts, shaking skillet occasionally, until golden brown, about 5 minutes. Transfer nuts to a plate to cool.

3. Working with a handful at a time, stack kale leaves and cut them crosswise into thin strips. Put shredded kale in a large salad bowl, drizzle with oil and sprinkle with salt. Using your hands, massage kale with oil and salt so that it wilts a bit. Add apples, cucumber and herbs, then add dressing and toss well. Scatter pine nuts on top of salad and serve immediately.

Created date

October 2014

Nutritional Information

Calories 281
Fat 22 g
Satfat 4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 6 g
Carbohydrate 19 g
Fiber 4 g
Cholesterol 12 mg
Iron 3 mg
Sodium 416 mg
Calcium 149 mg