When I first moved to the suburbs nine years ago, I visited a local gourmet store which showcased beautifully prepared meals, salads and desserts. I kept hearing rave reviews about the kale salad but I never tried it. Quite frankly I had never tasted or heard of kale before and I was more interested in the prepared salmon and chicken, fresh corn salad, babka and decorated cookies.
Over the next few years kale became all the rage, so I finally tried the kale salad from my local store. It included all of the elements I love about a salad – firm greens, fruit, cheese, nuts, garlic and citrus. After the first bite I was hooked. I have since tried to replicate the salad at home. I don’t know that mine tastes exactly same but it’s close and it’s how I like it.
This salad recipe is so simple and delicious, but also super nutritious. Kale in high in iron, vitamins A, C and K, folate and filled with powerful antioxidants, but who cares? I eat this salad because I love that the kale doesn’t get soggy. I love parmesan. I love garlic. I love dried fruit and walnuts and I love the bitterness from the lemon. When using nuts in kale salad recipes, pine nuts are generally favored. I love pine nuts but suffer from Pine Mouth Syndrome (PNS). At first I thought it was just me, but I’m not the only one. Google it. PNS really exists. Instead, I use walnuts and the salad is equally as delicious.
- 1/2 pound curly leaf kale (8 ounces)
- 1 tablespoon olive oil extra virgin
- 1 tablespoon lemon juice freshly squeezed
- kosher salt and black pepper pinch of each
- 1 clove garlic minced
- 1/4 cup Parmesan cheese grated (Pecorino Romano works well too)
- 1/4 cup dried currants
- 1/4 cup walnuts coarsely chopped (or pine nuts)
- Wash kale leaves and dry thoroughly. Trim leaves from the thick stems (discard stems). Rip leaves by hand into smaller pieces or chop as desired. You should have approximately 8 loosely packed cups of trimmed leaves. Place in a large mixing bowl.
- To the kale, add the olive oil, lemon juice, salt, black pepper and garlic. Toss to combine.
- Add the Parmesan cheese, currants and walnuts (pine nuts if using) and toss all ingredients together.
- Let the salad rest for at least one hour, allowing all of the ingredients to mellow and meld together and for the kale leaves to soften slightly. Plate and serve.
