Kale Salad
There are a few key steps you don’t want to skip in order to make the most delicious salad.
Thoroughly wash your kale. Kale is often grown in sandy soil but no one wants a sandy salad.
Remove the rib that runs the center of each leaf.
Chop the leaves thin. Chiffonade is the official term, I believe.
GET YOUR HANDS MESSY. Use your hands to massage the salad. A spoon or shake will not do the trick. Massaging the leaves with olive oil and salt helps to break down the fibers for a more tender salad.
Have fun and get creative with toppings! Kale is available year round in most areas so this salad can be served every season. In the fall I’ll use apple and pecans or pistachios with shaved Parmesan. In winter I top with pomegranate seeds, toasted walnuts and small cubed manchego cheese. Springtime is strawberries and walnuts or pecans. Summer is diced mango and pumpkin seeds.
Kale Salad