Last year at a church pot luck I came across a kale salad on the buffet. I sampled it and it turned out to be the best. kale salad. ever. Unfortunately I had no idea who made it. A few weeks later at a smaller church dinner the same kale salad turned up again! This time I was able to find out who made it and beg for the recipe. The person happily obliged and I’ve been making it ever since.
This is one salad that I actually crave and last week I requested it for dinner (though I love to cook, Benzo does most of the cooking during the week). Benzo accommodated my request and we enjoyed it for several days.
My Favorite Kale Salad
- 1 bunch kale
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 clove garlic, minced
- Kosher salt
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
In a small bowl combine olive oil, lemon juice and the minced garlic. Set aside. Meanwhile wash and remove large stems from the kale. I like to use the really curly kale for this salad. Tear or chop kale into 1-2 inch pieces or whatever size desired. Place kale in a large bowl. Sprinkle with kosher salt. You can also add some fresh cracked pepper if desired. Sprinkle breadcrumbs and Parmesan cheese on top. Pour oil/lemon juice/garlic mixture over the top. Then get your (clean) hands in there and mix it all together. You actually want to massage the dressing into the kale. So turn it over in your hands and squeeze it for several minutes until it’s good and mixed. Massaging kale helps release the bitterness. See also this link: How to Massage Kale.
That’s it. Lick the cheesy breadcrumbs off your fingers and enjoy your salad.
This salad is similar to the Hail the Kale salad at a local restaurant called Unforked. It’s one of our favorite places to eat! I usually get tacos though. I think I like my version of kale salad better. 🙂
The recipe is so flexible you can just experiment with the proportions until you find the best mix for your tastebuds. This week we had kale salad with balsamic chickpeas and mini roasted potatoes. It was delicious.
The great thing about this salad is that it will keep in the fridge for a few days. The kale is sturdy enough that it doesn’t wilt, even with the dressing. Benzo actually made a double batch and we had it again the next night with frozen cheese pizza and finally finished it up on Saturday for lunch.
I never get tired of this kale salad. It makes a great main course with additions like beans, chickpeas, avocado, tomatoes, pepitas, etc. Meat eaters could add chicken or salmon. On its own it’s a really good side dish to any main course. And it makes a great pot luck dish! We’ve now taken it to potlucks ourselves and the bowl is always empty at the end.
Hail the kale!!