Marinated Kale Salad

[Clare Centanni]

A few weeks ago we were at a restaurant in New York and had an amazing kale salad. After asking a couple questions about it and looking up some recipes online, we found a combination that most closely matched the one we had – here’s the recipe!

• Juice of 2 lemons
• 1/4 cup good olive oil
• 2 tablespoons whole grain dijon mustard
• salt & pepper to taste
• 1 bunch of lacinato kale, roughly chopped
• 1/4 cup fresh grated parmesan

1. Blanch the kale for 2 minutes exactly. Place in ice bath. Dry kale completely (I use a salad spinner)

2. Whisk together the lemon juice, olive oil, and mustard in a bowl. Season to taste with salt and pepper.

3. Add kale, massaging the vinaigrette into the kale. Add the parmesan and toss to fully mix in.

The salad can be served immediately but improves as it marinates. Best to make at least an hour ahead of time!

[Teresa H]

Hi Clare–

I love the creativity that is emerging around winter greens–they’re no longer boiled to death and spooned onto a plate in a tangled, sodden mass.

Kale salad is showing up on menus in several restaurants here in Portland; some variations include adding slivered almonds or currants and pine nuts, some are giving it an Asian flavor with rice wine vinegar and toasted sesame oil–all have been delicious! I know it sounds odd, but this would also be fantastic with thinly sliced Brussels sprouts, blanched the same way as the kale.

Saluti!
Teresa

[Clare Centanni]

I think I’m going to try and add the Brussel sprouts!  That sounds amazing!  Your right about winter greens.  Probably why I hated them so much as a kid – they’re just nasty all boiled down!

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