Kale Salad And Rosemary Vinaigrette Recipe

8:10 AM, Jun 7, 2012   |    comments
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courtesy of Rustik Tavern

Kale Salad


  • Fresh, cleaned kale
  • Thinly sliced shallot
  • Picked dill
  • Thinly sliced celery root
  • Thinly sliced beet root 
  • Almonds
  • Hard cave aged goat cheese
  • Rosemary vinaigrette* 
  • Salt and pepper


  1. Put the kale, shallot, and picked dill in a bowl, dress with vinaigrette and season with salt and pepper. 
  2. Massage everything together to tenderize the kale. 
  3. Place on a plate then top with almonds, beets, more dill, and grated goat cheese

*Rosemary vinaigrette recipe

  • Rosemary
  • Red wine vinegar
  • Shallot
  • Extra virgin olive oil
  • Salt
  • Pepper
  • Honey
  1. Add the chopped rosemary, shallot, salt, pepper, red wine vinegar, and honey to a bowl or blender and slowly drizzle in olive as you mix or blend. 
  2. Check and adjust to taste.
  3. If you are mixing by hand, finely chop the rosemary and shallot. This recipe is amazingly easy just be sure not to add too much honey. 1/2 tbs should be good per 1 cup of total vinaigrette.

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