Kale Salad with Hazelnuts and Gouda: A “German Caesar” Inspired Dish
This Kale Salad is something I created long ago as part of our “New German Cooking” at Brauhaus Schmitz. You won’t find this in traditional cookbooks or even restaurants in Germany. Kale has been a culinary staple in Germany for centuries, long before it became trendy in the United States. In the colder northern regions of Germany, kale is often featured in hearty winter dishes, such as the classic combination of braised kale served alongside Pinkel—a rich, buckwheat-studded sausage. While these traditional preparations are delicious, we wanted to take a different approach to highlight kale’s versatility. At Brauhaus Schmitz, we were inspired by the beloved Caesar salad but sought to give it a distinctly German twist. This Kale Salad became quite the hit!
Where does this come from?
The idea was to create a salad that reflected the flavors and traditions of German cuisine while maintaining the simplicity and appeal of a Caesar salad. The result was this kale salad, which combines raw, massaged kale leaves with a tangy, flavorful dressing and crunchy, paprika-dusted hazelnuts. The grated aged Gouda, reminiscent of Parmesan but with its own creamy sharpness, ties the dish together beautifully.
One of the key components of this dish is the dressing, which takes inspiration from the bold flavors often found in German cooking. The addition of Maggi seasoning sauce—a pantry staple in many German homes—lends a savory depth that complements the mustard and lemon. If you’re unfamiliar with Maggi, think of it as Germany’s answer to soy sauce, but with a unique, earthy flavor all its own.
Another standout feature of this salad is the hazelnuts. We season them with smoked paprika and roast them to perfection, creating a crunchy topping that contrasts beautifully with the tender kale. The paprika adds a smoky warmth, giving the salad an additional layer of flavor that’s reminiscent of traditional German spices.
Preparing the kale is an essential step to ensure the best texture and flavor. Massaging the leaves with the dressing softens them, making the greens more tender and palatable. This process is a hallmark of raw kale salads and ensures that every bite is infused with the rich, tangy dressing.
The finished dish is a balanced mix of flavors and textures—nutty, tangy, smoky, and creamy. It’s a modern take on a classic, born from our desire to blend the heartiness of German cuisine with the fresh, vibrant appeal of a Caesar salad. Whether you serve it as a side or a main dish, this kale salad is a perfect example of how traditional flavors can be reimagined in creative and delicious ways.
Kale Salad Ingredients
Hazelnuts
1 cup (135 g) blanched hazelnuts
1 tsp smoked Spanish paprika (hot or sweet)
1/2 tsp grapeseed or vegetable oil
1/2 tsp kosher salt
Dressing
1 garlic clove, minced
2 tbsp Löwensenf or Dijon spicy mustard
2 tsp Maggi seasoning sauce
Grated zest and juice of 1/2 lemon
Leaves from 6 sprigs fresh thyme
1 tsp freshly cracked black pepper
2 tbsp grapeseed or olive oil
Salad
1 large bunch kale (about 12 oz/340 g), leaves and stems cut into bite-size pieces
1 small shallot, sliced
4 oz (115 g) aged Gouda or Prima Donna cheese, grated
Freshly ground black pepper
Instructions
Step 1: Roast the Hazelnuts
Preheat your oven to 350°F (180°C). In a small bowl, toss the hazelnuts with the paprika, grapeseed oil, and salt until evenly coated. Spread the nuts in a single layer on a baking sheet and roast for about 15 minutes, or until fragrant and golden brown. Allow them to cool completely before crushing them lightly for easier eating. Set aside.
Step 2: Make the Dressing
In a blender, combine the garlic, mustard, Maggi sauce, lemon zest, lemon juice, thyme leaves, and black pepper. Start blending on low speed and gradually increase to medium as the ingredients incorporate. Slowly drizzle in the grapeseed or olive oil while blending until the mixture is emulsified. Set aside.
Step 3: Assemble the Salad
Place the kale and shallot in a large bowl. Pour the dressing over the greens and use your hands to massage the dressing into the kale leaves until they soften and wilt slightly. This step is crucial for achieving the perfect texture.
Step 4: Finish and Serve
Top the salad with the roasted hazelnuts and grated Gouda. Add a sprinkle of freshly ground black pepper to taste. Another great addition is our crispy fried onions called Röstzwiebeln. Serve immediately and enjoy this fresh, flavorful take on a “German Caesar” salad.
Kale Salad (Grünekohlsalat)
Ingredients
Dressing
- 1 garlic clove minced
- 2 tbsp Löwensenf or Dijon spicy mustard
- 2 tsp Maggi seasoning sauce
- Grated zest and juice of 1/2 lemon
- Leaves from 6 sprigs fresh thyme
- 1 tsp freshly cracked black pepper
- 2 tbsp grapeseed or olive oil
Hazelnuts
- 1 cup blanched hazelnuts
- 1 tsp sweet smoked Spanish paprika
- 1/2 tsp grapeseed or vegetable oil
- 1/2 tsp kosher salt
Salad
- 1 large bunch kale about
- 12 oz kale leaves and stems cut into bite-size pieces
- 1 small shallot sliced
- 4 oz aged Gouda or Prima Donna cheese grated
- Freshly ground black pepper
Instructions
- To prepare the hazelnuts, preheat the oven to350°F/180°C. In a small bowl, combine the hazel-nuts, paprika, grapeseed oil, and salt and toss tocoat the nuts evenly. Spread the nuts in a singlelayer on a sheet pan and toast in the oven untilbrownish red and fragrant, about 15 minutes.Remove from the oven, let the nuts cool com-pletely, then crush the cooled nuts lightly so theyare easier to eat in the salad. Set aside.
- To make the dressing, in a blender, combinethe garlic, mustard, Maggi sauce, lemon zest andjuice, thyme, and pepper and turn the blender onto low speed. When the ingredients begin incor-porating, increase the blender speed to medium,then slowly drizzle in the grapeseed oil and blenduntil emulsified. Set aside.
- In a large bowl, combine the kale and shallot.Pour the dressing over the kale and mix it in well,using your hands to “massage” the kale with thedressing until it is soft and slightly wilted. Garnishwith the hazelnuts, Gouda, and pepper and serveimmediately.
