Name: Super Seedy Kale Salad
Total time: 45 minutes
Yield: 4 servings
Ingredients: 1 large garlic clove, finely grated; ⅓ cup extra-virgin olive oil; ¼ cup almond butter; ¼ cup fresh lemon juice; ¼ cup white wine vinegar; 2 tsp. Calabrian chile paste; 2 tsp. onion powder; 2 tsp. sugar; Kosher salt; 2 Tbsp. extra-virgin olive oil; ¼ cup pine nuts or raw shelled sunflower seeds; 3 Tbsp. raw shelled pumpkin seeds (pepitas); Zest of 1 lemon; ⅓ cup golden raisins; Kosher salt; 2 bunches Tuscan kale, ribs and stems removed, leaves thinly sliced

Super Seedy Kale Salad on a plate with utensils.

Photograph by Lucia Bell-Epstein, Food Styling by Drew Aichele, Prop Styling by Linden Elstran

You have to love a salad that bucks all the rules—treat it roughly, make it ahead, let it sit for hours. But that’s what makes Tuscan kale such a brilliant salad green. The sturdy grooved leaves seem tough at first but, like your back after a trip to the chiropractor, relax and open up once they’re heartily massaged. A confetti of nuts, seeds, and golden raisins—a very Sicilian combination—blesses the top of the salad and provides lots of welcome crunchy contrast to the creamy almond-butter dressing.

Recipe notes

See Related Recipes and Cooking Tips

All the Recipes From the *Bon Appétit* Italian American Issue
We’ve got buldak chicken parm, cheesy broccoli rabe, and a tiramisu panna cotta.

Crispy Rice Salad With Spicy Tahini Dressing

With crunchy cabbage, sweet mango, and ripe avocado, this salad will keep you full.

Green Pasta e Fagioli

This riff on the Italian classic comfort food gets its verdant color from kale two ways: blended into the base, and wilted among the pasts and white beans.

Green Beans With Tahini Sbagliato

An accidental recipe (sbagliatio means mistaken in Italian) yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Radicchio Jam Rigatoni

Cooking down radicchio with vinegar and sugar until jammy is an eye-opening approach that reveals a world of options beyond salad.

Grilled Purple Sweet Potato Salad

Charred purple potato salad with mayo, lemon, and soy is smoky, creamy, and designed to be the star of any summer picnic or barbecue.

Beans and Greens With Halloumi Cheese Crumbles

Bathe greens and chickpeas in a garlicky, tomato-enhanced broth. Stretch a block of Halloumi by grating and toasting it into a topping for the soup.

Sweet and Spicy Zucchini

A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.

Recipe notes

All the Recipes From the *Bon Appétit* Italian American Issue

All the Recipes From the Bon Appétit Italian American Issue