I’m the first to admit that jumping on the Kale bandwagon wasn’t hard for me although it did take me a while to figure out how to properly handle it so that its easy to digest. Learning that the stems should be removed was completely foreign to me! Also, if serving raw, it’s important to ‘massage’ the Kale with whatever oil you are using in your dressing. Now, we eat it regularly as a side or a complete meal!
Our favorite salad recipe comes from our friend Geraldine who brought it to a backyard soiree and we’ve been chowing down on it ever since. This is super easy and by adding a protein, you can make a meal out of it at least once a week!
Dressing:
¼ Grape Seed Oil (+ more for massaging)
¼ Olive Oil
¼ Lemon Juice (fresh)
1 Large Garlic Clove (micro plane the clove)
1 ½ – 2 Tablespoons of Yellow Miso *
Mix the ¼ cup of Lemon juice and the Yellow Miso paste together until blended. Add the oils and garlic and mix well together. For a spicier version, add ¼ teaspoon of red pepper flakes.
Salad:
Lacinato Kale or Scots Kale (I sometimes use a mix of the two)
Massage the Kale with a tablespoon or more of plain grape seed oil. Massage until well blended. Dress with miso/lemon dressing and serve.
To create a heartier salad, add pistachio nuts or sunflower seeds, avocado, and cucumber. Toss w/ dressing after Kale has been massaged. Add poached egg to the top or grilled or fried garlic shrimp for a protein.
Enjoy!
