Kale Salad Recipe {Kayne Steakhouse Copycat}

This nutritious kale salad recipe combines currants, Marcona almonds, Parmesan, lemon and extra virgin olive oil.

I got to visit Nashville, TN again during a sales meeting for work and we made our way over to visit Puckett’s Grocery & Restaurant and Kayne Prime Steakhouse. I found the latter to be simply phenomenal. I felt the courses to be endless and simply enough food to feed an entire army (or just our sales team :)). The dishes were simply exquisite in creativity and flavor. From the Housemade (Pork Belly) Bacon to the Popcorn Buttered Lobster to the Duck Tacos to the Caesar, Iceberg Wedge and Black Kale salad recipe, my taste buds were happily overwhelmed with each and every bite.

The entire sales team really raved over how great the Black Kale salad recipe was so I thought I’d recreate it as kale is such a great nutritional choice. The combination of the sweet currants with the full grown adult bitter kale and the salty Parmesan was absolutely delicious. The key is to finely chop the kale in a food processor which makes it so much more palatable. There was also a fun crunch from the Marcona almonds in every bite.

Well I know this isn’t a traditional game day dish but this kale salad recipe may be a great option for those looking to keep things lightened up. Serve it up at your Superbowl party (or faith group) (Acts 2:42-47) and watch it disappear fast! Thanks for stopping by today, guys! Say Grace and enjoy!

Print Recipe

5 from 2 votes

Kale Salad Recipe {Kayne Steakhouse Copycat}

Nutritious kale tossed with currants, Marcona almonds, Parmesan, lemon and extra virgin olive oil.

Prep Time10 mins

Total Time10 mins

Servings: 4

Author: Felesha

Ingredients

• 1 bunch kale washed and patted dry
• 1/2 c currants
• 1/2 c Marcona almonds
• 1/2 c freshly grated Parmesan cheese
• 1/4 c extra virgin olive oil
• 1 lemon juiced
• kosher salt and pepper to taste

Instructions

• Place kale in food processor and chop finely. You may have to do several batches depending on the size of your processor.
• Place kale in a medium bowl and add currants, almonds, and Parmesan. Mix well.
• In a small bowl, whisk olive oil and lemon juice until combined. Add salt and pepper to taste. Pour over salad and toss well. Say Grace and enjoy!!!

Can’t get enough kale? Try my Roasted Beet & Baby Kale Salad and my Spicy Kale Chips!!

Adapted from Kayne Steakhouse