I am sure you read the subject and thought ‘oh great, yet another kale salad on the internet’. I think I have come across probably three in the past week. So I apologize but kale salad is so good. And ridiculously healthy. I love it. J, on the other hand, would like kale to go out of season. He seriously asked me yesterday (as we were making kale salad for lunch) ‘is kale always in season?’. I replied without even thinking why he was asking ‘of course’. Then I realized it was because he is completely burnt out on kale salad. Sorry, J. This ones for you. :)
Our first few weeks here in SF have FLOWN by! Did I ever take friends seriously when they said looking for a job is a full-time job? No I did not and I definitely should have. Gees. I have been connecting with friends as much as possible and I am pleased (and feeling so blessed!) to say I have several interviews lined up for this week (!!!). But I am super nervous! Will you please send some juju my way this week? These are some opportunities I am really pumped on and so excited about. I cannot remember the last time I interviewed for a job (uh, actually, have I ever?). So you can imagine I have been preparing like a nut and feeling like I am in college again prepping for finals week. Weird. But hey, this is real and I am actually really liking this serious side of myself. Balanced with this of course. And this. xo -k
Without further adieu, I share my favorite rendition of kale. It is so yummy. Crunchy, salty, sweet, nutty and a tad tangy and spicy. Super great flavors.
1 bunch Lacinato kale (aka Tuscan or Dinosaur)
2 Radishes (I used the Watermelon variety here), shaved thin with a mandoline
3 medium carrots, shaved w. a vegetable peeler (make sure you enjoy the leftover centers while making the salad!)
1 medium red onion, thinly shaved w. a mandoline
1 ripe haas avocado, cut into medium sized hunks
1/2 cup sunflower seeds, raw or toasted (your choice, I chose to keep ’em raw)
1/2 cup of organic raisins
1 tablespoon Banyuls (or white or red wine) vinegar
Zest and juice of one small lemon
Tiny pinch of red pepper flakes
1 teaspoon good-quality honey (or agave)
Sea salt to taste
Few good grinds of fresh pepper
1/2 cup good quality extra-virgin olive oil
Make the dressing by combining all the ingredients (in the order listed above) in a small bowl and whisk vigorously. I like to add the olive oil slowly as I whisk but you do not have to.
Remove the stems (as shown above) from the kale. You can leave the more delicate, thinner stems intact (usually on the smaller pieces of kale).
Chop the kale really small. I like to stack the de-stemmed pieces on top of one another and roll them up a little lengthwise. From there, I chop really small.
Pour half the dressing in whatever bowl you are going to serve the salad in.
Place all the chopped kale in the bowl and mix with your hands. It is key to mix with your clean bare hands, massage the kale with the dressing for a bit. Break down the kale with your hands and the dressing.
Layer the rest of the salad ingredients on top.
Drizzle the rest of the dressing on top of all the ingredients.