Highway Kale Salad

Who: Chef Justin Finney

Instagram: @JustinFinney666

Chef Finney’s Guest-Worthy Recipe: The Highway Kale Salad at Highway Restaurant & Bar in East Hampton


“This is a perfect salad for guests because it looks super colorful and is the healthiest chop salad you have ever had! The Asian-inspired vinaigrette adds great spicy flavor that comes from the fresh ginger. You can impress your guests with your amazing knife skills when you chiffonade all that kale. The soy in this recipe can be replaced with tamari and then it would be gluten free. The best part is that you can eat it with a spoon.”


For the Ginger soy vinaigrette — makes 1 c

35 g ginger, peeled and chopped

1/4 c rice wine vinegar

1/4 c soy sauce

1 Tbsp Sugar

1 clove, garlic

1/4 c grapeseed oil

Blend all ingredients until smooth and thoroughly combined.

For the salad

8 c Tuscan kale, cleaned and chiffonade

1 c celery, thinly sliced

2 c carrots, grated

1/2 c radish, thinly sliced

1 c sliced almonds, toasted


To assemble the salad, combine all the ingredients in a large bowl with a half cup of the ginger soy vinaigrette. Mix thoroughly and serve on a large plate.

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