Chopped Kale Salad

5 from 3 votes

Try this Chopped Kale Salad for a vibrant and healthy twist on the classic Italian appetizer platter! Tender red kale, salty salami, zesty pepperoncini, and artichoke hearts are tossed with a simple and easy dressing made from the flavorful artichoke marinade, then topped off with shaved Parmesan cheese. Makes a great grab-and-go lunch!

Prep Time30

Total Time30

Course: Side Dishes - Salads

Cuisine: Italian

Diet: Diabetic, Gluten Free

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

2 bunches red kale stems removed and coarsely chopped
2 tablespoons olive oil or as needed
Salt and freshly ground black pepper
1 jar (12-ounce) marinated artichoke hearts
Red wine vinegar to taste
2 cloves garlic minced
1/3 cup finely chopped red onion
4 ounces salami (Milano, Genoa or Calabrese or a combination), thinly sliced into strips or coarsely chopped
1/4 cup chopped pepperoncini
1/2 cup shaved Parmesan cheese divided

Instructions

Pour 2 tablespoons olive oil over kale. Season with salt and black pepper.
With both hands, massage the kale for 1-2 minutes or until it softens and shrinks by about 1/3, adding additional olive oil if needed.
Drain the artichokes, reserving 1/3 cup of the marinade. Coarsely chop artichokes for the salad. Stir minced garlic into the reserved marinade and red wine vinegar to taste. Set aside.
Toss the kale with artichoke hearts, red onion, salami, pepperoncini, and all but 2 tablespoons of Parmesan cheese.
Drizzle with some of the reserved dressing made from the marinade as needed (you don't want it soggy).
Add additional freshly ground black pepper to taste. Transfer to a serving bowl and sprinkle with the remaining Parmesan cheese.

Notes

MAKE AHEAD:

Salad keeps very well in the refrigerator for 2-3 days. Stir from the bottom up before serving.

Nutrition