Raise your hand if you like kale (insert girl-raising-hand emoji here). Raise it again if you have had Tavern’s Tuscan Kale and Parmesan Salad. For Vandy students, Tavern is an off-campus dining favorite. Not only do they have a versatile menu with everything from Hawaiian inspired burgers to Buffalo-style cauliflower, but their cocktails are inventive and the pub-like atmosphere makes it a Friday night go-to.
With Tavern’s door just a few steps from campus, it’s hard to deny their kale salad. While you might be tempted by their famous burger and garlicy fries, you can bet the kale salad holds its ground and will give you that much-needed fuel without the dreaded food coma slug. Detoxifying after a boozy tailgate you may ask? Absolutely. Loaded with currants, almonds, Parmesan cheese and olive oil, this salad is satisfying on it’s own or topped with seared sesame tuna, salmon or grilled chicken skewers.
But on those days you do not want to wait for 30 minutes, we discovered how easy it is to make this kale salad at home, not to mention that it only takes 10 minutes. So load up on these ingredients and you’ll be eating a mouthful of good-for-you greens way before a delivery service can get to you. Follow these few tips and tricks and you’ll have a restaurant quality meal in no time.
#SpoonTip: Making the kale salad means all the more reason to order Tavern’s do-it-yourself s’mores for dessert next time you head over there, right? Right.
Tavern's Tuscan Kale and Parmesan Salad
- Prep Time:10 Minutes
- Cook Time:0 Minutes
- Total Time:10 Minutes
- 3 cup Kale
- 2 tablespoon Almonds
- 2 tablespoon Parmesan cheese
- 2 teaspoon Currants
- 1 tablespoon Olive Oil
- 1/2 Lemon
- 1 pinch Pepper
- 1 1/2 teaspoon Salt
Sprinkle 1 teaspoon of salt over the chopped kale and massage the salt into the kale. This may sound weird, but it is important to take out the bitterness of the greens.
Add currants into the kale.
Add slivered almonds (toasted or un toasted) into the salad. If you have time and are feeling crafty, toast the almonds in the oven at 350°F for 10 minutes.
Add Parmesan cheese to the kale.
Stir together olive oil and lemon with a fork until evenly distributed.
Drizzle the dressing over the kale.
Toss that salad.