We know we’ve talked plenty about kale salads we love, but we had an epiphany last weekend, when we made (and dressed) our kale salad several hours before the guests arrived. There’s just something so nice about having nothing left to do when the guests arrive, except to serve the food. This salad just gets better the longer the dressing has to settle into the kale–because let’s face it, kale can be tough. One of our friends who is a food editor at Martha says she “massages” the kale with the dressing. We definitely mix it around alot, and then let it just absorb until we are ready to eat it.
Here’s the recipe:
Our Kale Salad
Wash and dry as much kale as you need (we usually use one bunch for 4-6 people).
Cut out the stem. Layer the kale and roll it up, then cut it up into small ribbons.
For the dressing, we like to do an olive oil, champagne vinegar, dijon, and expressed garlic mix. Depending on how garlic-y you like it , you can adjust up or down. If it’s too garlic-y for you, then add more oil and vinegar to dilute it, making more dressing, and keep it for later.
Last step–we grate lots of Pecorino Romano (grated Parmesan works too) into it. Lots. Something else we like to do, but is totally optional if you don’t like almonds or don’t have the time…we toast them, then we chop them up, and add them in too.