Chef John Fraser’s Kale Salad Recipe

The famed chef of Dovetail and Nix shows how to turn this fibrous leafy green into an ambrosial midweek dinner salad

There is a reason that the word “kale” has been emblazoned on everything from sweatshirts to Edie Parker clutches in the last couple years: In the realm of superfoods, it is a bit of an overachiever. High in fiber and loaded with glow-boosting vitamins and phytonutrients, it improves digestion, helps control blood sugar and can even lower the risk of heart disease, cancer, and asthma. For anyone trying to avoid processed food, gluten or simply eating their entire kitchen cabinet before bed, it is also a dietary godsend: One cup contains just 36 calories and (thanks to its high fiber content) it will keep feeling full for hours.
At NIX, a new vegan restaurant opened by Michelin starred chef John Fraser and James Truman at University Place in NYC, the kale salad has been elevated to an art form. Fraser changes up the ingredients regularly depending on what’s in season and being harvested from local farms—and you should feel free to do the same. One thing to remember about kale is that it needs a little TLC before it goes onto the plate: give the leaves a gentle massage with dressing to soften the chewy fibers. In addition to giving the green a more silky texture, this makes the leaves much easier for your body to digest.
NIX Kale Salad Recipe  
Yield: 4 servings
4 cups, packed Baby or Lacinto Kale (if using lacinto cut it into thin strips)
4 oz Avocado Vinaigrette
2 cups Roasted Red Beets, ¼” dice
2 cups Roasted Golden Beets, ¼” dice
2 cups Wheat berries, cooked
2 cups Marinated Beans
1 cup Pistachio Nuts, toasted
Any Hard Aged Goat Cheese
Peppermill filled with black peppercorns
In a stainless steel bowl massage the kale with avocado dressing. Add the wheat berries, red and golden beets and gently toss. Distribute the kale and beets amongst 4 plates. Top each salad with ½ cup of marinated beans, ¼ cup of pistachios, and microplane a generous amount of aged goat cheese. Finish with freshly cracked black pepper.
Avocado Vinaigrette
1 large Avocado, diced
2 oz White Wine Vinegar
5 oz Extra Virgin Olive Oil
Combine avocado, vinegar, and olive oil in blender. Season with salt to taste.
Marinated Beans
2 cup Gigante Beans, cooked
¼ cup Green Bell Pepper, small diced
¼ cup Red Bell Pepper, roasted and small dice
¼ cup Yellow Onion, small dice and sautéed
¼ cup White Wine Vinegar
¼ cup Extra Virgin Olive Oil
Combine all ingredients in a bowl, allow to marinate for at least one hour before serving.
Amy Synnott

Amy Synnott

Founding Editor
Amy Synnott is the founder of The Beautiful Edit. A graduate of the Columbia Graduate School of Journalism, Amy spent most of her career at InStyle magazine, where she worked as a the Beauty Director from 2000-2013 and the Executive Editor from 2013-2016. Originally from Boston, Amy currently lives in NYC with her husband, two children, and Labrador, Lucy.