You eat kale all the time in smoothies, right? But does eating this very crunchy green as a salad seem a little daunting and unappealing? Allow us to persuade you to try it out. The trick to a good kale salad is to massage the dressing into the leaves. The light bruising helps break up the hydrophobic coating on the leaves and lets the flavors of the dressing permeate the greens. This particular salad is a great place to start with kale salads too, because the diverse combination of flavorful veggies is just flat out awesome. Toss in some no-salt-added canned beans or serve with a slice of whole-grain bread, and you’ve got a filling meal that will travel better than your average salad.
The trick to a good, tender kale salad is first to select the smaller bunches, which have young leaves, and second to bruise the leaves slightly as you chop them. Dress this salad immediately before you serve it for the best flavor.
Servings: 8 (113 G)
Prep Time: 20 min.
Cook Time: 20 min.
- 1 medium shallot, minced
- 6 Tbsp. lemon juice
- ¼ cup red wine vinegar
- ½ cup olive oil
- ¼ tsp. salt
- ½ tsp. freshly ground black pepper
- 2 bunches young kale, chopped
- 1 bulb fennel, cored and sliced
- 4 radishes, sliced
- 2 jalapeno peppers, cleaned and sliced
- 1 scallion, sliced
- 2 oz. Parmigiano-Reggiano cheese
- 4 oz. almonds
- Whisk the shallot, lemon juice, vinegar and oil together. Season with salt and pepper.
- Place the kale in a large serving bowl and toss with dressing.
- Add the remaining ingredients and toss again.