We needed a salad to go with our dinner. I didn’t have lettuce but had a bunch of kale. I had never made a fresh salad with raw kale before, assuming it would be too bitter or tough to eat in a salad. But, I was completely wrong! This has to be one of the BEST salads we have had to date!
After reading a bunch of different blogs, I learned that there are a few keys to a good kale salad. One, make sure the stems are completely removed. Apparently they are much of the reason for the bitterness that kale can have. Two, after you have washed and dried the kale, sprinkle the kale with a small amount of salt (a tsp. or less) and massage it into the kale. The kale will start to become a bit more fragrant and turn darker as the salt starts to work itself into the kale. This makes it more tender. Third, toss your salad with the dressing 15-30 minutes before you plan to eat. It won’t wilt like typical lettuce will but instead will further the process of making the kale tender.
Like I said, this was probably one of the best salads we have had recently! I didn’t measure the toppings I put on it. I basically grabbed several things we already had in the cupboard to make it tasty. So yummy! And, we plan to repeat it again on Saturday for our date night!
Raw Kale Salad with Honey Dijon Vinaigrette
Dressing recipe from The Smitten Kitchen Cookbook by, Deb Perelman
1 bunch kale, stems removed and chopped to bite sized pieces
mixed sunflower seeds/pumpkin seeds (I bought the roasted and salted kind)
3 Tbsp. olive oil
1 1/2 Tbsp. white wine vinegar
1 Tbsp. smooth Dijon mustard
1 1/2 tsp. honey
salt and freshly ground pepper to taste