I know this photo is not quote on quote “food porn” quality or pinterest worthy, but I guarantee it’s tastebud worthy. It’s so tastebud worthy that I was literally licking the bowl after this salad. I never thought I would be licking the bowl of a kale salad, but I was licking this one, seriously! Who am I these days? When did I start getting excited over kale of all things? You won’t even realize that you’re eating kale as the garlic and lemon take away the bitterness of the kale. You might surprise yourself and find that you just ate a whole head of kale with this salad.
I was interviewed the other day for the Marin IJ and the first question that the interviewer asked me was, “what’s your obsession with kale’? I laughed, (you know that kind of snicker laugh that John Travolta does in the movie Grease) because I honestly didn’t think I was obsessed with kale. I mean I have a few kale recipes posted, but nothing to over the top. Do six recipes equate a kale obsession?
So, I did the phone interview the other day, and today the photographer is coming over to take the pictures for the paper. He is going to photograph me while I make this salad and my sausage skillet pizza (see photo below). I’m a bit nervous about being photographed cooking as I am not a pretty gal when I am cooking. I get all flustered and crazy messy as I am constantly using my apron and clothes as a towel. This time I have to look pretty and relaxed while cooking. I’m not sure I can pull that off.
So let’s get back to this salad. I made this for lunch on Monday because I had too much birthday cake over the weekend as we celebrated Zoe turning 12. I wanted to do a mini Monday cleanse, so I made this salad for lunch and then paired it with some of my cauliflower soup for dinner. I couldn’t have been happier and my body was thanking me for this mini cleanse.
This salad pairs with just about anything because the dressing is so simple. It’s also a great make-ahead salad. I made it in the morning and had some for lunch then refrigerated it and had some for dinner as well. It’s the perfect bring to work salad because it gets better as it sits. Do you hear this Yvonne? Here is a salad you can bring to work! Yippee!
Lacinato kale salad
Recipe adapted from Dr. Weil
- 1 bunch Lacinato/dinosaur kale, large stems removed, thinly sliced
- juice of 1 lemon
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- pinch of salt & pepper, to taste
- pinch of red pepper flakes, to taste – If you don’t like things spicy you can omit the red pepper. I loved it though.
- 2/3 cup grated Parmesan cheese – you can use more or less here, it’s up to you. I used about 2/3 cup as I love cheese!
Ok, I thought I would treat you all to some step-by-step photos for de-stemming kale as well as cutting it into thin strips. Thank you to Cathie for photographing me 🙂
Grab a stalk of freshly washed and dried kale, holding it by the stem with one hand while placing the pointer or middle finger and thumb of your other hand around the stem just above the leaves. Pull your fingers along the stem, tearing the leaves off.
See how easily the leaf pull away from the stem?
Here is how to cut your kale into thin strips. You can also use this technique for any sort of lettuce and herbs. Take the kale leaves and lay them on top of one another and then roll them up tightly.
Take your knife and slice the kale into thin strips until you get to the end.
Aren’t the kale slices so pretty?
This recipe calls for the juice of one lemon. Now, if I was to hand squeeze the juice out of a lemon, I would not get ton’s of juice, but when I use my hand juicer below, I get an ample amount of juice. I would highly recommend picking one of a hand juicer. You can literally find them anywhere from your local kitchen supple store to your grocery store.
Now lets move onto the dressing.
Whisk together in a small bowl or glass measuring cup the following:
- juice of 1 lemon
- 3 tablespoons olive oil
- 2 cloves minced garlic
- pinch of salt
- pinch of freshly ground black pepper
- pinch (or more to taste) of red pepper flakes
Make sure to whisk the ingredients together well.
Pour the dressing over the kale and mix well so that all the kale absorbs the dressing. I actually massaged my kale a bit so the kale really absorbed the dressing. You don’t have to go crazy massaging this kale salad. When I say, “massage” your kale, I literally mean, get your hands in there and massage it.
After your kale is well tossed, add 2/3 of the parmesan cheese and toss again.
Let kale rest for at least 5 minutes to an hour. This salad can be made hours ahead of time, even in the morning.
I think my body and taste buds are both thanking me today, as this salad is uber healthy and uber delish! This is such a simple salad but sometimes it’s the simplest things that turn out the best.
If you’re a fan of kale or just want to try more recipes that include kale, then check out my other kale salad here and my kale smoothies here .
Please let me know how any of these recipes turned out for you. I would love to hear what you thought of this salad as well. My friend Cathie tried this for the first time the other day (and she is not a kale salad fan). She was amazed that she was eating kale as it tasted so good. She is now a kale salad fan!
I want to make you one as well if you’re not already!
Have a blissful weekend and please include some kale in your plans 🙂