One year ago: Pea Pesto Crostini
Kale is in season at North Scottsdale Farmers Market, and it has been a staple in my On The Vine CSA box for awhile now. Ok, I didn’t jump on the kale bandwagon like everyone else did right away. Raw kale didn’t appeal to me, and I was skeptical about this raw kale salad, but when I tried it at Dr. Andrew Weil’s True Food Kitchen, I was hooked. I found True Food Kitchen’s recipe for this salad, but made some adjustments to it through making this too many times to count. For starters, I added a little honey. Depending on the acidity of the lemon you use in the vinaigrette, the honey definitely tones down the bitterness, and enhances the flavor of the other elements in this kale salad. I also significantly reduced the amount of Parmesan cheese, and typically skip the addition of bread crumbs, especially if I’m serving it with something like pizza or pasta. The lemon vinaigrette breaks down the bitterness of the kale, and brings out it’s beautiful green color.Also, the beauty of this salad is that it gets better over time. It can last for several days in the fridge, but don’t expect it to be there for very long. This salad gets devoured by everyone in the family. So give this a try, and bring on the raw kale!
What I used to make this kale salad:
Adapted from Dr. Andrew Weil's book, True Food: Seasonal, Sustainable, Simple, Pure
- Prep Time : 10 minutes
- Cook Time : 10 minutes
- Yield : 4
- kale - 1 bunch, approx 3-4 cups, destemmed and finely chopped
- lemon - 1, juiced
- olive oil - 2-3 Tablespoons
- garlic - 1 clove, minced
- salt and pepper - to taste
- honey - 1-2 teaspoons, to taste
- hot red pepper flakes - (optional) to taste
- Parmesan cheese - 1/4 cup, shaved or grated
- bread crumbs - (optional) 1/4 cup, toasted whole wheat bread crumbs
- Prepare kale, and set aside in medium bowl
- In a small bowl, add lemon juice, garlic, olive oil, salt and pepper, honey, and red pepper flakes (optional). Whisk, and adjust to taste. If still too sour, add more honey.
- Add dressing to kale, and allow to sit for at least 10 minutes.
- Toss in Parmesan cheese and bread crumbs (optional).