Lemon: Pick bright, firm lemons with smooth skin for maximum juice and zesty brightness.
Red Pepper Flakes: Choose high-quality, vibrant red flakes for balanced heat and color.
Black Pepper: Use whole peppercorns ground fresh for maximum aromatic intensity.
Equipment Needed for Tuscan Kale Salad
Large Mixing Bowl: Spacious container for chopping and tossing kale.
Chef's Knife: Sharp blade for trimming and slicing kale stems.
Cutting Board: Sturdy surface for preparing ingredients.
Food Processor: Quick tool for creating bread crumbs.
Mortar and Pestle: Traditional implement for crushing garlic into smooth paste.
Small Whisk: Perfect for blending dressing ingredients.
Small Bowl: Container for mixing dressing components.
Measuring Spoons: Precise utensils for adding salt and spices.
Directions for Michael Symon’s Kale Salad
Prepare Leafy Greens Tear kale leaves into bite-sized pieces, removing tough stems. Toss chopped greens into a spacious mixing bowl, creating a vibrant base for your salad.
Create Crispy Bread Crumble Slice day-old bread into rustic chunks. Pulse in a food processor until you have a rough, uneven texture that will add delightful crunch to your dish.
Craft Zesty Flavor Blend Smash garlic with a pinch of salt using the back of a knife, creating an aromatic paste that will awaken your taste buds.
Whip Up Tangy Dressing Combine olive oil, fresh lemon juice, grated parmesan, and a sprinkle of red pepper flakes. Whisk with enthusiasm until the mixture transforms into a silky, irresistible coating.
Massage and Marinate Drizzle the dressing over kale, using your hands to massage and soften the leaves. Work the flavors into every crevice, breaking down the kale's sturdy texture and infusing it with rich, zesty notes.
Serve and Savor Let the salad rest briefly, allowing the ingredients to mingle and develop depth. Top with crispy bread crumbs and enjoy a fresh, vibrant dish that celebrates the bold flavors of rustic cuisine.
Tips for Better Kale Salad Flavor
Boost Kale Flavor: Massage leaves thoroughly to break down tough fibers, making them more tender and easier to digest.
Bread Crumb Creativity: Experiment with different bread types like sourdough, whole wheat, or gluten-free options to customize your crunchy topping.
Cheese Twist: Swap parmesan with pecorino romano or aged asiago for a deeper, more complex flavor profile that complements the kale.
Heat Level Control: Adjust red pepper flakes to match your spice tolerance – from a gentle sprinkle to a bold kick that awakens your taste buds.
Serving Michael Symon Tuscan Kale Salad
Pair with Protein Power: Top the salad with grilled chicken, seared salmon, or crispy tofu for a complete meal that keeps you energized throughout the day.
Wine Wonderland: Complement the robust kale and parmesan flavors with a crisp white wine like Pinot Grigio or a light Sauvignon Blanc for a delightful dining experience.
Texture Transformation: Sprinkle extra toasted bread crumbs just before serving to add a delightful crunch and elevate the salad's rustic appeal.
Mediterranean Mood: Serve alongside crusty Italian bread or as a side dish to Mediterranean-inspired main courses like roasted lamb or herb-crusted fish for a cohesive meal.
Meal Planning and Storage for Kale Salad
Preserve Peak Freshness: Store leftover salad in an airtight container in the refrigerator for up to 2 days. Kale's sturdy texture helps it maintain crunch better than delicate greens.
Quick Meal Prep Strategy: Chop kale and prepare bread crumbs in advance, storing separately to assemble salad quickly during busy weekdays. Keep ingredients in sealed containers to maintain quality.
Smart Ingredient Preservation: Wrap unused parmesan cheese in wax paper, then place in a sealed plastic bag to prevent moisture and maintain optimal flavor. Store in refrigerator's cheese compartment for up to 2 weeks.
Revive Wilted Leftovers: Refresh day-old salad by gently re-massaging with additional dressing and letting it sit for 3-5 minutes. Sprinkle fresh bread crumbs on top to restore original crispness and texture.
Michael Symon’s tuscan kale salad blends rustic italian ingredients with fresh, crisp greens. Parmesan shavings and lemon vinaigrette create a simple yet sophisticated dish you’ll savor with every refreshing bite.
Ingredients
Scale
1 bunch Tuscan kale (black or lacinato)
2 slices country bread, or 2 handfuls coarse breadcrumbs
¼ cup (60 ml) pecorino cheese, plus additional for garnish
3 tbsps (45 ml) extra-virgin olive oil, plus additional for garnish
1 (50 ml) lemon juice, freshly squeezed
½ garlic clove
¼ tsp kosher salt, plus a pinch
1/8 tsp red pepper flakes
Black pepper, freshly ground, to taste
Instructions
Prep Kale: Trim tough stem bottoms and slice kale into 3/4-inch wide strips, transferring to a large mixing bowl.
Bread Transformation: Toast bread until golden and crisp, then pulse in food processor to create rustic breadcrumbs with varied texture.
Garlic Infusion: Crush garlic with salt using mortar and pestle to create an aromatic paste, releasing intense flavors.
Dressing Creation: Whisk olive oil, parmesan, lemon juice, salt, red pepper flakes, and black pepper in a small bowl until harmoniously blended.
Salad Assembly: Massage dressing into kale leaves, ensuring complete coverage and allowing ingredients to meld for 5-10 minutes, which tenderizes the robust greens.
Final Flourish: Garnish with additional parmesan, scattered breadcrumbs, and a delicate olive oil drizzle just before serving to maintain crisp elements and maximize flavor profile.
Notes
Massage Technique: Deeply work the dressing into kale leaves using your hands to break down tough fibers and enhance flavor absorption.
Breadcrumb Optimization: Toasting bread until golden and crisp creates a crunchy texture that elevates the salad’s overall eating experience.
Garlic Paste Precision: Crushing garlic with salt helps release more intense flavors and creates a smoother, more integrated dressing.
Resting Period: Allowing the salad to sit for 5-10 minutes softens the kale’s robust texture, making it more tender and palatable.
Classical & Contemporary Cooking Techniques, Global Cuisine Appreciation, Nutrition & Menu Engineering, Sustainable Cooking Practices, Farm-to-Table Cuisine
Education
Southwestern Oregon Community College
Program: Culinary Arts, Associate of Applied Science
Focus: Emphasis on mastering core culinary competencies, like safety and sanitation, hot, cold, and pastry techniques, while cultivating appreciation of global cuisines and developing operational skills in nutrition, menu design, costing, purchasing, and supervisory management.
Michael grew up in Oregon, where he learned early that food tastes better when it’s fresh, local, and made with care.
After earning his degree from the Southwestern Oregon Community College, he focused his career on teaching others how to cook with the seasons, reduce food waste, and reconnect with what’s on their plate.
Michael keeps his cooking simple, sustainable, and full of flavor. His favorite part of the process? Watching people realize how easy and satisfying it can be to cook a single great meal from scratch.
Michael Thompson
Founder & Culinary Director
Expertise
Classical & Contemporary Cooking Techniques, Global Cuisine Appreciation, Nutrition & Menu Engineering, Sustainable Cooking Practices, Farm-to-Table Cuisine
Education
Southwestern Oregon Community College
Michael grew up in Oregon, where he learned early that food tastes better when it’s fresh, local, and made with care.
After earning his degree from the Southwestern Oregon Community College, he focused his career on teaching others how to cook with the seasons, reduce food waste, and reconnect with what’s on their plate.
Michael keeps his cooking simple, sustainable, and full of flavor. His favorite part of the process? Watching people realize how easy and satisfying it can be to cook a single great meal from scratch.