Kale Salad

I’ve been trying to come up with a way to get back to this blog without explaining, because I’m sure it would bore you to tears, my absence.  The only inspiration I can come up with lately involves the food I’ve been obsessing over eating.  So, if you don’t mind and without further ado, I present Kale Salad.

If last year was all about the Kale Chip (which I’m still on the fence about), this year, for me, has been all about the Kale Salad.  I’ve been making it most often as a healthy side, usually following a bout of overindulgence. After Thanksgiving, however, it became my savior dinner.  It reset me.  I’m making it today, too, to start the New Year out on a healthy note (and to balance the leftover goodness called Jenny’s Pork Ragu).

Rather than give you a precise recipe, I’ll present some ideas for turning this healthy and leafy green into a delicious and not at all healthy tasting dish.  The most important components are, aside from the kale, which should be shredded (to do so simply fold in half, cut out the stem and very thinly slice), a sweetish vinaigrette, a fruit, a nut, and a crumbly cheese.  So far, I haven’t made the exact same salad twice.  It depends on what I have on hand and how much energy I have.  Sometimes, I even add roasted squash, as pictured, but usually not.  Here’s a sample recipe.

• 1 bunch kale, or combo kale and romaine (or even shredded napa cabbage or radicchio)
• 1 apple (or avocado, chopped dried cranberries, cherries and/or roasted squash)
• 1/4 cup chopped cashews (or pine nuts, marcona almonds or hazelnuts)
• a couple of tablespoons crumbled cheese (goat, feta or blue)
• maple (or honey) vinaigrette (recipe follows)

It seems silly indeed to instruct on the techniques of putting together a salad, but since kale in the form of a salad has transformed my winter meals to the extent that it has, it would be remiss of me to not at least suggest you add this combo to your repertoire at some point.  I don’t think your well-nourished body will mind a bit.

Maple Vinaigrette

In a jar or a bowl, add

• 1 tsp. Dijon mustard
• salt and pepper
• 1 tbsp. maple syrup (or honey)
• 2 tbsp. apple cider or red wine vinagre
• 3 tbsp. olive oil

and shake.  If using honey, please whisk in a bowl first to help incorporate the sweetness.  Then add to a jar so you can easily use the vinaigrette for salads throughout the week.

Toss with kale leaves and allow to sit for a few minutes so the vinaigrette can soften the kale a bit.  Top with whatever fruit/nut/cheese combo you have chosen and enjoy.  Dressed kale holds up well so make extra for another meal.

You’re going to feel so healthy and satisfied.

Bonne Année!

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