I brought kale into my life with this recipe! Two years of tinkering and I thought it time to share. The secret tricks to this being healthy and absolutely delicious are fresh lemon juice and a quick massage of the kale with the dressing. Unlike most salads, the kale leaves hold up to the dressing, and once tossed and dressed this salad tastes better an hour after mixing or a day later. It’s a great side dish for just about any protein, or stirred into quinoa for a quick quinoa salad. Hello leftover lunches.
best kale salad
head of kale washed and chopped into 1 or 2 inch strips
1/4 cup olive oil
juice of 1 lemon
salt and pepper to taste
1 and 1/2 tsp honey or maple syrup
1 and 1/2 tsp dijon mustard
2 cloves garlic chopped
pinch red pepper flake
3/4 cup grated parmesean cheese (half goes in dressing, half on top)
handful toasted slivered almonds
handful dried cranberries
I find it easiest to chop the kale, then wash it in a salad spinner. Another quick trick is to measure the olive oil and whisk the dressing together in the same glass measuring cup. Less clean up! Combine all ingredients for the dressing, reserving half of the grated parmesean. Pour the dressing over the kale in a large bowl. Massage the dressing into the kale (30 seconds max). Top with remaining cheese, nuts and cranberries and that’s it. I have made this dozens of times and find it tastes best after hanging out covered with cling wrap in the fridge for an hour before serving.