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Hello! As it turns out, May 1 is National Salad Day. I’m a day early, but such is life. Nothing wrong with getting my salad on a day early… Now, you may have noticed that I don’t have a lot of salads on Peaches, Please and that’s not because I don’t like salads. In fact, I quite enjoy them: I just usually don’t particularly like making them. For some irrational reason, I find it really irritating, especially when I could be making cookies or something else fun. Or eggs. I love eggs.

However, kale salads seem to be the exception. I think it has something to do with the whole massaging the vinegar into the leaves thing. I find that kind of fun; almost like playing with my food. Another thing that’s good about kale salads: the leaves are sturdy enough that leftovers will actually last a day or so. Makes chopping and whatnot a little more worth it if the leftovers will keep until lunch the next day.

 

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1 bunch kale, rinsed and dried
4 tbs champagne vinegar, divided
6 tbs olive oil
3 tbs shallots, minced
1 clove garlic, large
1 tsp cilantro
pinch sugar
pinch salt
few grinds of pepper
1/2 C walnuts, chopped
1/2 red onions, chopped
sharp, hard white cheese, like parm or a lot of greek cheeses.

Optional: Bacon. Oh sweet sweet bacon.

 

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Cut the kale leaves off of the hard stem and put in a large bowl with 3 tbs of the champagne vinegar. Massage the vinegar into the leaves with your hands and set aside. The vinegar will help soften the leaves.

Combine the shallots, garlic, cilantro, olive oil, sugar, salt pepper and remaining vinegar in a blender or food processor and blend until the dressing is smooth and comes together.

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Add the dressing to the kale in small amounts, until you find the right amount of dressing for the amount of kale you have. Toss in the red onions, walnuts and cheese.

Top with an extra sprinkling of cheese and, if you like, some nice, crisp bacon. The bacon actually does a lot to round out the brightness of the salad dressing, so I highly recommend it. Plus, you know, bacon.

 

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Kale Salad
 
Prep time

Total time

 

Recipe By:

Ingredients
  • 1 bunch kale, rinsed and dried
  • 4 tbs champagne vinegar, divided
  • 6 tbs olive oil
  • 3 tbs shallots, minced
  • 1 clove garlic, large
  • 1 tsp cilantro
  • pinch sugar
  • pinch salt
  • few grinds of pepper
  • ½ C walnuts, chopped
  • ½ red onions, chopped
  • sharp, hard white cheese, like parm or a lot of greek cheeses.
  • Optional: Bacon. Oh sweet sweet bacon.

Instructions
  1. Cut the kale leaves off of the hard stem and put in a large bowl with 3 tbs of the champagne vinegar. Massage the vinegar into the leaves with your hands and set aside. The vinegar will help soften the leaves.
  2. Combine the shallots, garlic, cilantro, olive oil, sugar, salt pepper and remaining vinegar in a blender or food processor and blend until the dressing is smooth and comes together.
  3. Add the dressing to the kale in small amounts, until you find the right amount of dressing for the amount of kale you have. Toss in the red onions, walnuts and cheese.
  4. Top with an extra sprinkling of cheese and, if you like, some nice, crisp bacon. The bacon actually does a lot to round out the brightness of the salad dressing, so I highly recommend it. Plus, bacon.

 

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