Fresh-Pressed Olive Oil Club

Kale Salad with Grana Padano

Kale Salad with Grana Padano

Tuscan kale is sold under several names and might be labeled dinosaur kale, black kale, cavolo nero, or lacinato kale. Grana Padano is an aged cow’s milk cheese from Emilia-Romagna. If you can’t find it, substitute Parmigiano-Reggiano.


  • 1/2 pound Tuscan kale
  • 1/2 cup shaved Grana Padano
  • 1/4 cup shelled green pistachios
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons white wine vinegar or balsamic vinegar
  • 1 small clove garlic, peeled and minced
  • 1/4 cup extra virgin olive oil
  • 1/4 teaspoon coarse salt (kosher or sea), or more to taste
  • 1/4 teaspoon freshly ground black pepper, or more to taste


Step 1

Remove the tough ribs from the kale and slice the kale leaves into 1-inch ribbons; place in a large salad bowl. Add the Grana Padano and nuts. Whisk together the lemon juice, vinegar, garlic, olive oil, and salt and pepper. Pour over the salad and toss.

Serves 4 — Recipe courtesy of the Fresh-Pressed Olive Oil Club