Stop wrinkling your nose every time you hear the word “kale!” It’s not nearly as scary and unapproachable as you think. C’mon, bring some home, chop it up, make this salad, and join the converted!
I got this particular recipe from a friend of a friend of a friend (no joke!). She said it was the highlight of a meal she had at another friend’s house. She brought home leftovers and ate it for days – kale gets better and better as it stands because it doesn’t get soggy like many other leafy greens would do once dressed.
This salad actually reminds me of one I had this summer at True Food Kitchen, Dr. Andrew Weil’s restaurant concept. The restaurant was incredible – one of those places I WISH we had here in the Midwest. But if you want a taste of the kind of food they serve, Dr. Weil has a new cookbook out this week, called True Food – Seasonable, Sustainable, Simple, Pure. It looks amazing. And I’m betting there’s a kale salad or two in there as well.
Lemony Kale Salad with Parmesan
1 large bunch of curly kale, washed and dried
1/2 cup currants, raisins, chopped dates, or other dried fruit
1/3 cup pine nuts, toasted
1/4 cup freshly squeezed lemon juice
1/4 cup extra virgin olive oil
1/4 cup grated Parmesan cheese
1/2 teaspoon minced garlic
salt and pepper
1. Remove the stem from each kale leaf by folding it in half and running your knife along the stem edge. Finely chop kale.
2. In a small bowl whisk together lemon juice, olive oil, Parmesan, garlic, and salt and pepper to taste.
3. Combine kale, currants, and pine nuts in a large bowl. Drizzle the dressing on a little at a time and toss well. Add enough dressing to coat well, but not to be swimming in the dressing.
4. Allow salad to sit for 5-10 minutes before serving. Sprinkle with additional Parmesan if desired. Salad will stay fresh for several days in the refrigerator.