Kale Salad

Recipe – Killer Kale Salad


I said I was going to regularly post recipes featuring a veggie you can easily grow yourself, so here we go! As I’ve mentioned before, kale is one of my favourite veggies to grow! But when my neighbour friend said she was bringing over her Killer Kale Salad to round out our Friday night dinner get together (usually pizza and copious amounts of wine after which we stumble home across the street), I admit I was skeptical.

I have grown to like kale in some forms, but we had four hungry kids to feed as well, and I could anticipate the “ew gross” looks or at least the polite “no thank you’s”. But there is a reason why she calls it her Killer Kale Salad – don’t take my word for it, just make it and you’ll see! It’s really easy and fast, and you can make it ahead of time and leave it in the fridge for 24 hours if you like. Your guests or family will never know how simple it was.

Ingredients:
Juice of 1 lemon – no measuring required – just squeeze it in!
1/2 shallot, finely chopped – I use a whole small shallot
1 tsp honey
1/2 tsp kosher salt (really, any salt will do, but I keep coarse Himalayan pink salt on hand – much healthier than table salt = reduced “mommy guilt”.
1/4 tsp red pepper flakes
Wisk this stuff together in a bowl.
2 bunches kale – remove the stems and pull apart or chop the leaves
3 tbsp olive oil – MASSAGE the kale (and this is the key to the recipe I was told) with the oil, squeezing it so you are breaking it up and softening it. Give some love to the kale – it’ll give back . 😉 Add the stuff from the bowl to the kale and refrigerate for up to 1 day but for at least 1 hour.

Kale

Mountain of kale-y goodness

Last minute stuff: 1/3 cup sliced almonds 8 dates, pitted and chopped 2-1/2 oz. parmesan (if you don’t have a scale, this is close enough to 1/2 cup so no need to weigh it!) Parmesan cheese In a pan, toast almonds over medium heat, tossing constantly, about 1-2 minutes. Dates almonds parmesanAdd the almonds, dates and parmesan to the kale and serve! Kale saladThe recipe takes me about 20 minutes total (I can’t stand it when recipes claim to take half the time they actually take! We don’t all have a studio kitchen with helpers on hand 24/7!), and while it’s a little longer than some of my other super fast recipes will be (read: throw raw, fresh cut veggies on your plate ;-), the time can be broken up over two days so it’s mere minutes a day. And so worth it. Thank you Sonya!
In the comments, I’d love to hear what you thought of this recipe. I’m going to make it now for my weekend get togethers!

9 thoughts on “Recipe – Killer Kale Salad

  1. Helena

    Thanks for posting this recipe Wendy. I’ve never been a fan of raw kale (I love cooked) but this recipe has changed my mind. I tried this salad on the weekend and everyone loved it – including myself! I’m so excited to see you starting your own blog and will look forward to reading future posts.

    Reply
    1. Wendy Riches

      I felt the same way about raw kale Helena! But the fact that my kids loved it too was a true testament to the recipe. It really is all in the massaging and breaking down of the kale that makes this work so well. And thank you for your beautiful photo! Spreading the kale love!

      Reply
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  4. Sonya

    Wow, the Killer Kale salad made the blog! I must give credit to Erin for this one, she passed on the recipe. Wish my kids ate it!

    Reply

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