Reply To: Marinated Kale Salad

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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.