Go Back
+ servings
Print Recipe

Kale Salad with Bagna Cauda Vinaigrette

Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Author Phoebe Lapine


  • 1 pound Dinosaur or Red Russian kale
  • 1 cup bagna cauda vinaigrette recipe follows
  • 1/4 cup chopped toasted nuts pecans, pine nuts, cashews, optional


  1. Remove the thick stem from the center of the kale by carefully tearing away the bottom part of the leaves and then pulling up along the stem. The leaf should come away in tact, missing the center when the stem once was.
  2. Stack the kale leaves with the largest at the bottom, smallest at the top. Roll the leaves width-wise into a cigar. Turn the roll over so that the opening is touching the cutting board. Thinly slice the cigar – the result will be beautiful ribbons of kale.
  3. In a large mixing bowl, toss the kale ribbons together with the dressing. Taste for seasoning and serve with nuts sprinkled on top, if using.