The Recipe:

Meatless Mondays: Terrapin Restaurant's Lemon-Kale Salad

By:  Ari  Bendersky  Abe's Market Contributor  April 4th, 2016

Raw kale is all the rage these days, and for good reasons: It is crunchy, flavorful and incredibly nutritious. Chef Josh Kroner of Terrapin Restaurant in Rhinebeck, N.Y. — a farm-to-table spot that sources much of its food locally from farmers around Upstate New York — prefers to use lacinato kale (also known as dinosaur or Tuscan kale) in this salad, because it is more tender, when eaten raw, than the more common curly leaf kale. 

Kroner suggests pairing this salad with a nice Riesling, Prosecco or rosé as the sweetness in the wine would balance the earthiness of the kale and cheese and the citrus zest. For a heartier salad, top with tofu or your favorite protein. 



  • 1 bunch lacinato (aka Tuscan) kale, cleaned and coarsely chopped
  • 2 oz. Parmigianno Reggiano* (or similar hard cheese), coarsely grated
  • 2 Tbs pine nuts, toasted
  • ¼ cup lemon-oregano vinaigrette (see recipe below)
  • Coarse kosher salt and fresh ground pepper to taste

*Omit for a vegan salad, or sprinkle with nutritional yeast


Combine kale, cheese and pine nuts in a large salad bowl. Sprinkle with salt and pepper, top with vinaigrette and toss thoroughly. Add grilled chicken (optional).

Lemon-Oregano Vinaigrette

  • 2 Tbs lemon juice
  • 2 Tbs rice wine vinegar
  • 2 Tbs vidalia onion, chopped
  • 1 tsp Dijon mustard
  • 1 Tbs fresh oregano, chopped
  • 1 Tbs honey
  • 1 tsp hot sauce
  • 1 cup safflower oil (you can substitute canola oil)
  • Coarse kosher salt and fresh ground pepper to taste

Combine first seven ingredients in a mixing bowl and whisk until combined thoroughly. While continuing to whisk, add oil in a thin stream.  After oil is incorporated, season to taste with salt and pepper. Pour over salad.


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Ari Bendersky

Abe's Market Contributor

Ari Bendersky Ari joined Abe's Market after years of covering music, lifestyle, wine and food for the New York Times, AP, Rolling Stone, Eater, Huff Post and more. He lives naturally by biking, hiking, green juicing and avoiding high-fructose corn syrup at all costs.

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