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

John Hall
Recipe by Southern Living May 2016

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Credit: Hector Sanchez

Recipe Summary test

hands-on:
20 mins
total:
1 hr 10 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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

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