Recipes // Salads // Chopped Kale Salad

Chopped Kale Salad


By Chef Gio Osso


  • 3 bunches of Tuscan kale
  • 1 log of chevre goat cheese
  • 1 cup of white chocolate
  • 1 cup of toasted pistachios
  • 1 cup of mixed berries (blueberries, raspberries and strawberries)
  • 4 Tbsp of butter
  • 1 loaf of brioche bread
  • Extra virgin olive oil
  • Salt and pepper to taste 


  1. Clean the kale by stripping off the stems and cut it into bite size pieces.
  2. In a bowl, place ice and water with one tablespoon of kosher salt. Place the kale in the bowl and let it soak in the water for at least 10 minutes.
  3. To make the goat cheese truffles, you can use a melon baler or just roll them with your hands. Shape the goat cheese into small balls just like a truffle would look. Place them in the freezer for 10 minutes so they get really cold and firm.
  4. Place a pot with water and a metal mixing bowl that would fit on top of it. Bring the water to a simmer and place the white chocolate in the bowl. Let the chocolate sit until it starts to melt. Gently give the chocolate a stir with a rubber spatula until it’s completely melted, set aside.
  5. In a food processor, press the pistachios until they are finely ground. Once the truffles are cold and firm, coat them completely with the melted white chocolate. Let them cool for a minute and roll them in the ground pistachio until they are completely covered in it. Once again place the truffles in the freezer until they are firm.
  6. For the croutons, cut the bread in cubes and set aside.
  7. In a pan melt the butter under low heat and let it cook until it starts to turn brown. Coat the bread with the brown butter and toast it in the oven at 350 for 8 minutes or until they start to get a golden brown color, let the croutons cool.
  8. For the salad, place the kale, berries, goat cheese truffles and croutons all in a bowl. Dress the salad with extra virgin olive oil and salt and pepper to taste.
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