Kale Salad with Radishes, Lemon, and ParmesanSometimes the simplest foods are the best. Matt and I were blown away by the kale salad we tried at City House in Nashville, and our recreation of it has been in our repertoire ever since.

The original salad of kale and thinly sliced radishes was dressed with lemon juice and olive oil, and topped with a generous amount of pecorino and breadcrumbs. We scale it down a little when we make it at home, often omitting the breadcrumbs and going lighter on the cheese. We also usually use parmesan instead of pecorino, because that’s what we tend to keep on hand. The real key here is the lemon, as it softens the flavor and texture of the sturdy kale. Also the radishes add a nice crunch and peppery bite.

Lately we’ve been buying kale by the bunches, and whenever we’re out of ideas for a vegetable dish, we turn to this simple salad. When we’re feeling decadent, we add more cheese and some homemade breadcrumbs like the original version. (Someday I’m going to try the breadcrumb version with a fried egg on top – I have a feeling it would be amazing!)

Kale Salad with Radishes, Lemon, and Parmesan

Kale Salad with Radishes, Lemon, and Parmesan


  • Juice of ½ lemon
  • 2 Tbsp olive oil
  • 1 bunch lacinato kale, roughly chopped
  • 6 radishes, thinly sliced
  • ¼ cup freshly grated Parmesan cheese
  • Kosher salt or flaky sea salt


Whisk together the lemon juice and olive oil and season with salt. Toss with the kale, sliced radishes, and half of the cheese. Top the salad with the rest of the cheese and additional salt.

Kale Salad with Radishes, Lemon, and Parmesan

Another great thing about this salad is that it’s just as good – if not better – the next day.

Kale rocks.

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