Kale Salad with Buttermilk Dressing and Pickled Onions

We like freshly chopped chives in this zippy, kale salad. Top with eggs, parsley, chives, and serve with creamy, buttermilk dressing.


  • 1 cup water

  • 1 tablespoon granulated sugar

  • 1/2 cup plus 1 Tbsp. apple cider vinegar, divided

  • 2 1/4 teaspoons kosher salt, divided

  • 1 red onion, thinly sliced

  • 1 small red beet, sliced into 4 rounds

  • 1/2 cup buttermilk

  • 1/3 cup mayonnaise

  • 2 tablespoons olive oil

  • 1 tablespoon chopped fresh flat-leaf parsley

  • 1 tablespoon chopped chives

  • 1 small garlic clove, minced

  • 1/4 teaspoon black pepper

  • 1 bunch (about 12 oz.) curly kale, stems removed, torn into bite-size pieces

  • 3 hard-cooked eggs, each cut into 8 pieces

  • Whole parsley leaves,

  • chopped chives,

  • Buttery French Bread Croutons

How to Make It

Step 1

Bring water, sugar, 1/2 cup vinegar, and 1 1/2 teaspoons salt to a boil in a small saucepan over high. Boil, whisking until sugar and salt dissolve, about 1 minute. Remove from heat.

Step 2

Place onions and beets in a glass bowl; add vinegar mixture. Let stand at room temperature 1 hour. Drain and serve, or chill up to 2 weeks.

Step 3

Whisk together buttermilk, mayonnaise, and olive oil in a bowl until smooth. Whisk in parsley, chives, garlic, and remaining 1 tablespoon vinegar. Stir in pepper and remaining 3/4 teaspoon salt.

Step 4

Toss together kale, onion mixture, and 1/2 cup dressing. Top with eggs, parsley, chives, and croutons. Serve with remaining dressing.