Last updated on June 22nd, 2024
Kale is huge in Tuscany but sometimes it can get a bit boring. If you are looking for a new way to spice things up and make Italian kale salad then read on for my Tuscan family’s favorite twist on classic Italian kale salad made with Gorgonzola cheese.
Making Italian Kale salad is easy and simple. With my simple addition of Gorgonzola paired with the perfect proportions of dressing and parmesan, you will fall in love with Italian kale salad all over again.
And if you aren’t a Gorgonzola cheese fan, no problem. Substitute other cheeses like feta or goat cheese or leave it out all together!
If you love Italian salads, try making:
Caprese Salad
Fennel and Orange Salad
Kale Salad with Gorgonzola
Lentil Salad with Roasted Vegetables
Panzanella
Spring Farro Salad
Tuna Salad (Mayo-Free)
Tuscan Bean Salad
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What Is Italian Kale Salad With Gorgonzola?
Italian kale salad with gorgonzola cheese is made by gently softening and tenderizing tough dinosaur kale with olive oil and lemon juice and adding a ton of flavor with garlic, a handful of parmesan and crumbles of rich, pungent Gorgonzola cheese.
What Does Italian Kale Salad With Gorgonzola Taste Like?
Italian kale salad with Gorgonzola always reminds me of a kind of Caesar salad. The garlic and parmesan cheese give this salad similar characteristics to a Caesar salad.
It’s salty and hearty with a slight bitter taste from the kale. The Gorgonzola cheese adds a creamy addition to each bite without being overpowering.
Ingredients For Italian Kale Salad With Gorgonzola
- ¼ cup freshly squeezed lemon juice (about 2 lemons)
- ¾ cup extra-virgin olive oil
- 3 cloves garlic
- 1 ½ lb dinosaur kale
- 1/2 cup freshly grated parmesan
- ½ cup aged Gorgonzola cheese (piccante), crumbled, optional
- 3/4 teaspoon salt
- black pepper to taste
How To Make Italian Kale Salad With Gorgonzola
In a bowl mix the lemon juice and 1 teaspoon of salt. Slowly whisk in olive oil.
Smash the garlic cloves with the flat side of a knife and peel. Add the garlic cloves and set aside.
Clean the kale and remove the stalky stems from the leaves (at this point your kale will end up being much less than a pound). Slice the kale into thin ribbons, ½ – ⅓ inch thick.
Working in batches, cut the kale into thin ribbons by bunching together a large handful of the kale and slicing it into ribbons. This need not be done very precisely or neatly.
Remove the garlic cloves from the dressing. Add the clean, chopped kale to a large bowl and the dressing. Using your hands, message the kale between your fingertips until fully coated and slightly “bruised”. This helps to tenderize the kale. If it seems to be too much dressing, hold back a couple of tablespoons to eventually add later, if needed.
Sprinkle the parmesan cheese onto the salad and toss. Taste for salt and pepper and add as desired.
Serve the kale salad on a large platter. Finish by crumbling the Gorgonzola cheese evenly atop the kale and serve.
Italian Kale Salad With Gorgonzola Substitutions
- Substitute other types of kale if that is what is on hand or available to you. I think dinosaur (also known as Tuscan kale) kale is heartier with better texture
- Substitute other blue cheese such as Stilton or choose another hearty cheese that crumbles well such as feta or goat.
- Add Pecorino Romano or Grana Padano instead of Parmesan cheese.
How To Serve Italian Kale Salad With Gorgonzola
Italian kale salad with Gorgonzola is a hearty salad that can be served in smaller portions as an appetizer or as a side to the main meal.
My favorite foods to serve alongside Italian kale salad with Gorgonzola:
- Grilled meats including pork chops, sausages and chicken
- Baked salmon
- Baked tofu or other vegetarian substitutions
- Lasagna or other baked pasta dishes.
- Ribs or BBQ foods
Notes and Tips For Making Italian Kale Salad With Gorgonzola
- Once dressed, this Italian kale salad should be served within 1 hour for best results.
- If the salad dressing seems like too much, start by adding ¾ of the prepared amount.
- To make this Italian kale salad ahead of time, prepare the dressing, cover and refrigerate. Wash and cut the kale into ribbons and keep in the refrigerator for up to 24 hours before assembling with the pre prepared dressing and Gorgonzola cheese.
- Add homemade croutons for extra crunch right before serving.
How To Store Leftover Italian Kale Salad With Gorgonzola
Italian kale salad with Gorgonzola is much better served within the first hour of dressing the salad but this doesn’t mean you cannot save leftovers.
Store leftover Italian kale salad in an airtight container in the refrigerator and eat within 24 hours.
Looking for kale recipes? Check out:
Polenta with Cannellini Beans and Kale
Creamy Italian Kale Soup
Italian Kale Salad with Gorgonzola
Tuscan Kale Crostini
Italian Kale Pesto
Creamy Kale Pasta
Popular Tuscan Kale Recipes
Italian Kale Salad with Gorgonzola
Ingredients
- 1/4 cup freshly squeezed lemon juice (about 2 lemons)
- 3/4 cup extra-virgin olive oil
- 3 cloves garlic
- 1.5 lb dinosaur kale
- 1/2 cup freshly grated parmesan cheese
- 1/2 cup aged Gorgonzola cheese (piccante), crumbled
- 3/4 tsp salt
- black pepper to taste
Instructions
- In a bowl mix the lemon juice and 1 teaspoon of salt. Slowly whisk in olive oil.
- Smash the garlic cloves with the flat side of a knife and peel. Add the garlic cloves and set aside.
- Clean the kale and remove the stalky stems from the leaves (at this point your kale will end up being much less than a pound).
- Slice the kale into thin ribbons, ½ – ⅓ inch thick.
- Working in batches, cut the kale into thin ribbons by bunching together a large handful of the kale and slicing it into ribbons. This need not be done very precisely or neatly.
- Remove the garlic cloves from the dressing. Add the clean, chopped kale to a large bowl and the dressing. Using your hands, message the kale between your fingertips until fully coated and slightly “bruised”. This helps to tenderize the kale. If it seems to be too much dressing, hold back a couple of tablespoons to eventually add later, if needed.
- Sprinkle the parmesan cheese onto the salad and toss. Taste for salt and pepper and add as desired.
- Serve the kale salad on a large platter. Finish by crumbling the gorgonzola cheese evenly atop the kale and serve.
Notes
- Once dressed, this Italian kale salad should be served within 1 hour for best results.
- If the salad dressing seems like too much, start by adding ¾ of the prepared amount.
- To make this Italian kale salad ahead of time, prepare the dressing, cover and refrigerate. Wash and cut the kale into ribbons and keep in the refrigerator for up to 24 hours before assembling with the pre prepared dressing and gorgonzola cheese.
- Add homemade croutons for extra crunch right before serving.
- Store leftover Italian kale salad in an airtight container in the refrigerator and eat within 24 hours.
