Kale Salad
Here is a recipe for the BEST EVER Kale Salad. Anna created this one and it quickly became a favorite among our group of friends (and husbands. This is literally the most requested dinner dish in the Simonds-Glennon household). It’s the perfect base for a brunch salad, or served alongside your favorite protein. The best part about it? It only gets better the longer the kale soaks up all that yummy dressing. This baby is totally versatile: we toss in thinly sliced apples in the fall and summer berries or heirloom tomatoes during the summertime. Sometimes we add some red cabbage because it was looking lonely in the fridge and #eattherainbow. Try it out and let us know what you think!
What You’ll Need:
– 1 bunch lacinato/dinosaur kale, de-stemmed and thinly sliced
– juice of 1 lemon (3 tablespoons)
– 3 tablespoons of extra-virgin olive oil
– 2-3 cloves garlic, minced
– pinch of fine sea salt
– pinch of freshly ground pepper
– pinch of red pepper flakes to taste
– small handful of pine nuts, slivered almonds, or pepitas for some crunch
What We Did:
1. Take the kale leaves and lay them on top of one another and then roll them up tightly.
2. Cut the roll into thin strips.
3. Whisk your dressing ingredients together.
4. Pour the dressing over the kale and massage it well so that all of the kale absorbs the dressing.
When I say “massage” your kale, I literally mean, get your hands in there and massage it. Get rid of all your tension in that kale.
5. Now let the kale rest for about an hour. Trust us: your patience will pay off here.
6. Serve it up and enjoy!
With Love and Lettuce,
Rachel and Anna
