How to Make Jean-Georges Vongerichten's Kale Salad

Jean Georges

Chef Vongerichten prepping his take on a Caesar salad. Keep on clicking for step-by-step instructions.

Maggie Hoffman

Kale is hot in New York city restaurants these days: we've been devouring it battered and fried, baked into chips, and served in salads. (Is kale the new brussels sprouts? Maybe.) But as happy as we are to gobble some kale in restaurants, we're even more pleased when we can recreate these green and almost-healthy dishes at home.

At a recent cooking class during the New York Culinary Experience at the French Culinary Institute, Chef Jean-Georges Vongerichten shared tips and a recipe for a raw kale salad from the menu at Nougatine restaurant on the Upper West Side. "It's a new-style Caesar salad," he said as he demonstrated the proper way to prepare dinosaur kale, serrano chiles, and a parmesan dressing for this delicious dish.

A handful of fresh mint mixed into the salad adds a fresh, bright flavor, and toasted mini-croutons contribute a bit of crunch and richness. Check out Chef Vongerichten's step-by-step instructions in the slideshow above, or jump straight to the recipe below.