Yum Yum Yum…
When I was growing up kale was SO not cool. I don’t think my mum even tried to force me to eat it – which is saying something!
Now I ADORE it, it excites me to head to the farmer’s market to grab a bunch.
This is my second favourite recipe, but a lot easier than the first. I’ll post the other soon, but here’s a bit of magic to keep you going. This keeps for at least 2-3 days if you don’t double dip, and keep it well sealed. In fact the dressing and flavour improves lots.
Preparing kale for any salad, I take the leaves off the big stalk (that’s the bitter bit), then I will always at some point, massage the leaves of the kale to cook/break it down.
What you need:
2 tablespoons of olive oil, or avocado oil
1 tablespoon of cider vinegar
3 tablespoons of lemon juice
1 teaspoon dijon mustard
1 tablespoon chopped basil
1 clove garlic
1 bunch of kale (massaged)
I apple, chopped
A small head or 6 leaves of romaine lettuce, chopped
1/4 cup of raisins
I like to add a little oil to the kale leaves, a pinch of salt and massage… 5 mins will do, but longer is better. This ‘cooks’ it, and releases the juices.
Assemble the salad ingredients (kale, apple, lettuce).
In a small bowl, put the other ingredients together, whisk and let stand.
Then assemble all, and let sit for at least 5 mins
Feel free to leave your comments below.
Also published on Medium.