About a month ago, I posted a picture on Instagram of a kale salad that I was eating at a local restaurant. A dear follower left a comment that said, "Please help me like kale! I always feel like I'm eating a shrub!" I used to feel the same way, so I totally understood where she was coming from. I told her that kale, with a little love, can be really good and that I would come up with something that might mend her relationship with kale. So I came up with something that I hope you all will love...
Before I get into the recipe, I want to share my four quick tips for creating the perfect kale salad. If you follow these tips, you won't know you are eating kale. Promise...
1. Kale must be fresh. Kale that is not fresh is extremely bitter. No good.
2. Sweet and tart ingredients work well in kale salads. The sweetness and tartness offsets the slightly bitter taste of the kale.
3. Kale salads are best with a little crunch. I like to add toasted pine nuts, pecans or walnuts. Their toasty, nutty flavor compliments the kale in a weird way just makes the kale taste so much better.
4. A really good dressing is a must. Vinaigrettes, in my opinion, compliment the flavor of the kale and do the best job of pulling the sweet and tart ingredients together.
Now for the recipe...
Wash and dry one bunch (about 8oz) of lacinato kale. Remove the stem from each leaf, keeping the leaf in place as you remove the stem. Stack the leaves on top of each other and roll them tightly. Using a sharp knife, cut the roll crosswise into ribbons.
Add the kale to a large bowl and add as much as you like of the ingredients above. At the last minute I added feta cheese. I'm so glad I did! Add that, too. Then set aside.
To make the dressing, you will need:
3 tablespoons olive oil
1 1/2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 1/2 teaspoons honey
Salt and freshly ground pepper to taste
Whisk the ingredients together in a small bowl and drizzle on top of the salad. The dressing is from the Smitten Kitchen cookbook and is one of my favorite dressings. It works well on pretty much any salad!
Enjoy!
Images by me
I love love kale! This sounds perfect.
ReplyDeleteYum. I just had Kale salad today at our luncheon. It was chopped...so good. Will share when I get the recipe.
ReplyDeleteYou can also you can do what Chef's do...massage the kale. After removing the the hard center rib, you put a little olive oil in your hands and rub the leaves together. The tough leaves become softer, sweeter and greener. Taste until you get it right. Health in a bowl!
ReplyDeleteThat is a great idea! I will try that next time!
DeleteYou're AWESOME! And I'm humbled! So glad I followed. Will give this a try because I love all the ingredients you've suggested. Kale is officially the leaner, hotter, Pilates-going, coconut-juice-drinking cousin of tired old spinach.
ReplyDeleteI agree! Let me know how you like it!
DeleteThis looks delicious. Beautiful photos--I just happen to have all these ingredients on hand! Will be prepping it for lunch tomorrow! Can't wait!
ReplyDeleteI've been looking for a good kale salad. Gosh your shoots are so beautiful.
ReplyDeleteI've made dishes (and green smoothies :|) with kale a few times, and the results were definitely less than awesome because it's so darn bitter. I have hopes that this salad will turn me into a convert!
ReplyDeleteThis looks delicious! Absolutely adore the photography too!!!
ReplyDeleteTiff - these pics are magical and what a yummy salad.
ReplyDelete