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Kale Salad with Chicken

Kale salads are great with a dressing that relies on cured fish, like anchovies or the salted oysters I make, which I call ‘oy-chovies,’” says chef Spike Gjerde.

  • Total Time:
  • Servings: 4

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  • Four 4-by- 1/2-inch slices peasant bread

  • 2 garlic cloves—1 peeled, 1 minced

  • 1/4 cup freshly grated Parmigiano-Reggiano cheese (1 ounce)

  • 4 anchovies, minced

  • 3 tablespoons malt vinegar

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon Worcestershire sauce

  • 1/3 cup extra-virgin olive oil

  • Salt

  • Freshly ground pepper

  • 1/2 pound Tuscan kale—stems trimmed, leaves thinly sliced crosswise

  • Two 3-ounce jars cocktail onions, drained and halved

  • 3 cups shredded rotisserie chicken


  1. Preheat the oven to 350°. Arrange the bread on a baking sheet and toast for 10 minutes, until crisp. Rub the hot toast with the peeled garlic clove, sprinkle with 2 tablespoons of the cheese and bake for 10 minutes longer, until the cheese browns. Let cool, then break into 1-inch croutons.
  2. In a small bowl, whisk the anchovies, minced garlic, vinegar, lemon juice, Worcestershire and the remaining 2 tablespoons of cheese. Whisk in the oil; season the dressing with salt and pepper.
  3. In a large bowl, toss the kale with 6 tablespoons of the dressing. Let stand for 3 minutes. Add the onions, chicken, croutons and remaining dressing. Toss and serve.


One Serving: 361 cal, 11 gm fat, 4 gm sat fat, 25 gm carb, 2 gm fiber, 40 gm protein.

Suggested Pairing

Fresh, zesty California Sauvignon Blanc.

Contributed By Photo © Christina Holmes Published July 2012

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