Bags of freshly picked tender baby kale greeted me last weekend at the Covington Farmer’s Market. How could I resist? This straightforward, simple 6 ingredient recipe enhances the freshness and natural flavor of the kale without masking it with a heavy dressing or too many other ingredients. Just simply kale!
Simply Kale Salad
-
- Prep Time
- Minutes
Ingredients
- 5 cups of baby kale, washed and stems removed
- 1/2 cup of mixed dried fruit such as raisins or currants, cranberries, and blueberries,
- 1/4 cup of toasted pumpkin seeds, pepitas
- 1/2 cup of grated fresh parmesan cheese
- Lemon vinaigrette:
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup of olive oil
- 1/2 tsp sea salt
- freshly ground black pepper, to taste
Instructions
- In a large salad bowl, toss the kale, dried fruit, and toasted pumpkin seeds together. If you cannot find baby kale, you can use curly kale or lacinato. Make sure that it is soft. Chop the kale and remove tough ribs.
- Make the lemon vinaigrette: Squeeze lemon juice into a small bowl. Slowly whisk in olive oil. Add sea salt and freshly ground black pepper to taste.
- Toss the kale with the vinaigrette. If you are using a tougher kale, such as curly or lacinato, it helps to make the salad a couple of hours ahead so that the kale can relax.
- Add the grated parmesan just before serving and gently toss to combine.
- Servings : 4
- Recipe Type : All Recipes, Salads, Vegetable Dishes & Sides, vegetarian
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