In an effort to keep my eating habits on track, and to happily say “no, thank you” to offers of fish and chips, bangers and mash, and green beer, I’ve whipped up my favorite version of a kale salad… the best kind of green.
This version uses sweet/tart dried currants, the pleasant, soft crunch of pine nuts, and two versions of perfectly salty cheese- pecorino and parmesan.
A super simple dressing is easily whisked together (or, shaken in a protein shaker, if you’re me) dribbled atop finely chopped kale, then rubbed in to soften the greens. Served alongside crab cakes, grilled salmon, or happily carb-y focaccia, there’s enough heft in the leaves to make a full meal seem fuller, or to stand alone as a light lunch. With freshly shaved arm atop a mountain of salad, it’s as pretty as it is tasty.
Recipe via The Coveteur, which calls it the best kale salad ever:
1 cup kale, chopped fine
2 tablespoons grated pecorino romano
1 teaspoon pinenuts
1 tablespoon dried currants
1 tablespoon shaved parmesean
salt and pepper
Lemon vinaigrette to taste
Lemon vinaigrette:
zest and juice of one lemon
1 teaspoon mustard of your choice
1 tablespoon honey
half cup grapeseed or avacado oil
2 tablespoons olive oil
salt to taste
** this post is not sponsored in any way. all thoughts and opinions are my own **
