Ld Kale Salad Recipe

Prep the kale

Wash and thoroughly dry the kale. Remove thick stems and chop leaves into bite-size pieces (about 1-inch ribbons). Place chopped kale in a large mixing bowl.

Massage kale

Add 1 tablespoon olive oil, 1 tablespoon fresh lime juice and 1 teaspoon kosher salt to the kale. Using clean hands, massage the kale for 2–3 minutes until leaves soften and darken. This reduces toughness and bitterness.

Prepare radish, tomatoes and onion

Thinly slice the radishes and very thinly slice the red onion (if using). Halve the cherry tomatoes. Add the radishes, tomatoes and onion to the massaged kale and toss gently to combine.

Add avocado and cilantro

Dice the avocado and fold it into the salad just before serving to avoid browning. Add chopped cilantro (optional). Season with 1/2 teaspoon freshly ground black pepper and adjust salt to taste.

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Brush corn ears with 1 tablespoon olive oil (and 1 teaspoon butter if using). Grill whole ears, turning occasionally, until charred in spots and kernels are tender, 8–12 minutes. Alternatively, char on a gas burner or roast in a hot oven (450°F) for 15–20 minutes.

When cool enough to handle, cut the kernels off the cob with a sharp knife and add kernels to the salad. If desired, sprinkle grilled kernels with 1/4 teaspoon smoked paprika and a pinch of salt before adding.

In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream and 1/4 cup buttermilk until smooth.

Add minced chives, parsley and dill, 1 teaspoon grated garlic, 1 teaspoon lemon juice, 1/4 teaspoon Worcestershire sauce, 1/4 teaspoon sugar, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk to combine and taste; adjust seasoning or thin with additional buttermilk 1 teaspoon at a time to reach desired pourable consistency.

Chill the dressing for at least 10 minutes to let flavors meld. Stir again before serving.

Toss the salad gently to distribute the grilled corn and vegetables. Drizzle the house ranch dressing over the salad — start with about 1/3 cup, then toss and add more to taste. Alternatively, serve the dressing on the side.

Garnish with an extra sprinkle of fresh herbs or a few radish slices. Serve immediately.