The beauty of this black kale salad is you can prep and dress it at the beginning of the week and just grab handfuls of it when needed. PLUS it actually tastes good.
Course Salad
Cuisine Tuscan
Author The Art of Doing Stuff


  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 3 garlic cloves minced then mashed
  • 2 Tablespoons white wine vinegar
  • 1/2 tsp salt
  • Big pinch of red pepper flakes1-2 bunches of kale depending on the size of your family and their appetite for kale
  • Parmesan cheese to taste shaved or grated
  • Bread crumbs or croutons


  • Prep kale by removing ribs and cutting leaves into 1/4" - 1/2" strips.
  • Whisk together the first 6 ingredients.
  • Pour dressing over prepped kale.
  • Massage dressed salad then refrigerate overnight.
  • Add big shavings of parmesan cheese and a handful of croutons or crumbs and serve.
  • Salad will keep, dressed, in the fridge for up to a week.