Sunday, September 8, 2013

Kale Salad--No, Really. Kale Salad.

Gotta say-- I thought, "No way." No way would I EVER eat raw kale--as in raw kale salad--voluntarily. Then I had a version at Dean and Deluca in Charlotte. And I was hooked.

A bit of research and I discovered that "the" method is to drizzle ribbons of cleaned/spun dry kale with a bit of olive oil and salt and to "massage" the kale--it kind of wilts and softens with the working--quite quickly, in fact.

I tried to recreate D and D's version, but it's not quite right. Guess I'll have to experiment more often. My notes from when I ate it say "Orange, cream, olive oil, parmesan." Gotta go with what I've got...

Here's the first version:
1 bunch kale, cleaned, cut into ribbons
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 cup low-fat buttermilk
Zest of 1 orange
Juice of 1/2 orange
Juice of 1/2 lemon
1 clove garlic, minced
1/4 cup yellow raisins
3 green onions, finely sliced
1/4 cup toasted pine nuts
1/4 cup shredded Parmesan cheese

1. Place kale in large wooden bowl. Massage kale with olive oil and salt until soft.
2. Drizzle with buttermilk. Stir. Add orange and lemon juices, garlic, raisins, onions, nuts and cheese. Mix all together. Serve room temperature.

My "tasters" didn't like one of the flavors and it MIGHT have been the buttermilk. Maybe replace that with 1/4 cup half and half? I'll let you know if I edit it.

Here is what I DO know: Now I'm craving a good kale salad.

Eat your Greens!!


Pat said...

ok i'm fixing this ..

Van Waffle said...

I haven't tried kale salad yet. I just haven't had the opportunity and haven't got around to trying it. But a few weeks ago I did this another recipe to try. It is a little different: you toss the salad with a balsamic vinaigrette and let it marinate half an hour.

I tend to put off buying kale until chilly fall weather when other local greens start to taper off. So I'll try both techniques in a few weeks. Today was one of the hottest days of the summer here in Ontario.