Tuesday, January 22, 2013

Splendid salads: Snowy kale salad

A beautiful kale salad with carrots, dried cherries and pecans
Kale was quite the trendy green in 2012 - and for good reason; it is delicious, good for you and widely available. It is versatile in the kitchen too - try it sauteed as a quick side dish, tuck it into egg dishes such as strata or quiche or even raw.

Kale has a trick up its sleeve; it is very cold hearty. This means that cold weather that will quickly freeze and kill other leafy greens such as spinach or lettuce, kale is able to adapt to. If you have your own garden, you will soon appreciate the better flavor of kale that has been through a cold snap. Keep it in the garden and even if it snows, you can enjoy fresh and local greens!

Kale in a snowy blanket
Snowy Kale Salad

  • Kale
  • Your favorite vinaigrette
  • shredded carrots
  • Dried cherries
  • Raw pecans
  1. Put on your snow boots and dig some kale out of your garden. Or, hop over to your grocery store and grab a bunch. 
  2. Give the greens a quick rinse and remove any tough stems. 
  3. Use a chefs knife to slice the greens into thin slivers; I find it helpful to roll the leaves tightly together like a burrito before slicing.
  4. Toss your kale slivers into your serving bowl and dress with your favorite vinaigrette. Use your hands to massage the dressing into the leaves. Sounds silly, but it helps to tenderize the leaves. Your spinach wishes it had it this good. 
  5. Add your other toppings and you're ready to go! Dig in and enjoy.
Note: Kale has one other magical trick up its sleeve - it doesn't get limp and gross 5 minutes after adding the dressing. You can pack kale salad for lunch the night before and it is going to be great the next day. 

A simple salad of raw kale and carrots

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