Grilled Tuscan Kale Salad
By Chef John Ash
This is a very simple approach which can be used for any of the sturdy greens such as radicchios, romaine lettuce, etc. If you don’t want to fire up the grill, a ridged grill pan works nicely on the stove top. Any kale can be used here but the preference is for Lacinato which is also known as dinosaur or black kale and is widely available.
Total Time 20 minutes
Prep Time 15 minutes
Difficulty Level Beginner
3/4 lb kale
3 tbsp extra-virgin olive oil
Kosher or sea salt
Freshly ground black pepper
1 tbsp sherry vinegar or to taste
1/3 c pomegranate seeds or arils
Remove tough center stem from kale and discard.
Lightly brush kale leaves with 2 tablespoons olive oil and season generously with salt and pepper.
Place on hot grill directly over coals and grill until kale softens and edges are lightly browned.
Chop coarsely and set aside in a bowl and toss with remaining olive oil and vinegar to taste.
Stir in pomegranate seeds and season to your taste. Serves 2.