Kale Salad Recipe

Prepare the kale and cabbage

Wash kale and savoy cabbage thoroughly. Remove tough kale stems by folding each leaf lengthwise and slicing away the stem. Stack kale leaves and thinly slice across into ribbons until you have about 6 cups packed. Thinly slice the savoy cabbage and add to a large mixing bowl with the kale.

Massage the kale

Sprinkle 1/4 teaspoon of the sea salt over the kale and cabbage. Drizzle 1 tablespoon of the vinaigrette (see next section) or 1 tablespoon olive oil if not yet made. Using your hands, massage the greens for 2–3 minutes until they soften, darken in color, and reduce slightly in volume. This makes the kale tender and easier to eat.

Add herbs and seeds

Add the chopped parsley, chopped mint, sliced chives, and the 1/2 cup lightly crushed roasted sunflower seeds to the bowl with the massaged greens. Toss gently to combine.

Add cheese

Fold in 1/2 cup grated Parmesan, reserving extra for finishing at the table.

If using sunflower butter or extra roasted seeds for body: in a small blender or using an immersion blender, combine the 2 tablespoons sunflower butter (or 2 tablespoons roasted sunflower seeds), 6 tablespoons extra-virgin olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 1 minced garlic clove, 1/2 teaspoon red pepper flakes, 1/4 teaspoon smoked paprika, 3/4 teaspoon fine sea salt, and 1/2 teaspoon freshly ground black pepper. Blend until smooth. If the dressing is too thick, add up to 2 tablespoons warm water, one tablespoon at a time, until you reach a pourable but creamy consistency.

Taste and adjust: balance acidity with a touch more honey or lemon if needed, and adjust salt and heat (red pepper flakes) to your preference. The dressing should be bright, slightly spicy, and nutty from the sunflower seeds.

Dress the salad: Pour about 4–6 tablespoons of the vinaigrette over the massaged greens and herbs. Toss thoroughly with salad tongs until everything is evenly coated. Start with less dressing and add more to taste — you want the leaves coated but not drenched.

Plate and garnish: Transfer the dressed salad to a serving bowl or individual plates. Sprinkle the reserved extra grated Parmesan, the additional 2 tablespoons roasted sunflower seeds, a pinch of lemon zest, and finish with a light dusting of coarse salt and a grind of black pepper.

Rest (optional): Let the salad sit for 5–10 minutes before serving to allow flavors to meld. Serve with chilled CW Sauvignon Blanc if desired.