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Some things take convincing, even when they are terribly trendy. When my friend Peg first told me about a fabulous raw kale salad, I smiled politely all the while thinking, “Yeah, right, have fun with that.”
I mean it’s hard enough to get people to eat their greens, let alone to try something raw that they would normally only eat cooked.
But when my friend Katie brought this kale salad to a dinner party, it was the one dish, among a multitude of fabulous dishes, that I kept going back to. (Oh, I’ll have seconds. Uhm, thirds. Okay I’ve stopped counting, this is good.)
This kale salad has now become a favorite at our house, and one of the most requested sides for holiday meals.
How to Make Raw Kale Tender
Here’s the deal. Normally if you dress a lettuce salad with a vinaigrette, the dressing breaks down the cellular walls of the lettuce, and within minutes it will become limpy, which is why we typically dress a salad right before serving. In the case of the kale, kale is tougher than lettuce (tougher than spinach too).
When you cook kale, which is what we do usually, the heat from the cooking breaks down the cellular walls, making the kale more tender to eat. In the absence of cooking, you can achieve much the same tenderizing result with a vinaigrette.
By the way, according to Shirley Corriher in CookWise (a brilliant book for anyone interested in the science of cooking), although vinegar will cause wilting, it’s the oil and the salt that do the most work to wilt a salad.
No need to massage the kale
In the case of this salad made with raw kale leaves, instead of dressing and serving immediately, we dress the salad and then let it sit for a while, so the dressing can work its magic on the sturdy kale leaves, softening them up so we can more easily eat them.
Many kale recipes call for massaging kale leaves, but with this recipe you don’t have to. The greens become tender all on their own with a little time. This approach also makes this salad a great make-ahead salad for parties or potlucks.
That said, if you’d like to speed up the tenderizing process, you can massage the kale by rubbing the kale with your fingers to work in the vinaigrette.
What else helps make the kale tender for a salad? Cutting out the tough midribs and cutting the leaves into thin slices also helps tenderize the leaves. Using a more tender variety of kale, such as lacinato kale, make a difference as well.
The Ingredients for a Great Kale Salad
The following recipe is one that I adapted from the recipe that my friend Katie gave me, which she adapted from a Dan Barber recipe that appeared in Bon Appetit.
The salad includes fresh raw lacinato kale leaves, cut into thin strips, dried sweetened cranberries, toasted pine nuts, freshly grated Parmesan cheese, and a vinegar-rich balsamic vinaigrette, sweetened with a little honey. All together it is a deliciously festive salad, and would make a lovely accompaniment for any meal.
A Good Make-Ahead Salad
Make this salad at least thirty minutes or up to a few hours before serving. The leftovers also keep well and are good for lunch the next day, though they might be a little more wilted than ideal.
What to Serve with Kale Salad
This kale salad makes an easy side dish for just about any weeknight meal, but is particularly good with baked chicken, baked salmon, or even just a simple grilled cheese sandwich.
Easy Ingredient Swaps
Feel free to sub out the pine nuts with toasted slivered almonds, and the dried sweetened cranberries with golden raisins. We use both interchangeably in this salad.
You can also use regular kale instead of dinosaur kale, you might want to let the salad marinate a bit longer (two hours or more) before serving.
More Ways to Use Up a Bunch of Kale
- Whole Wheat Pasta with Kale Pesto
- Scrambled Eggs with Kale and Mozzarella
- Kale Waldorf Salad
- Orecchiette Pasta with Sausage and Kale
- Kale Caesar Salad with Creamy Parmesan Dressing
Updated January 14, 2020 : We spiffed up this post to make it sparkle! No changes to the original recipe.
Flavor-Packed Salads With Balsamic Dressing
Which salads taste better with balsamic dressing? How balsamic dressing adds flavors and tastes to the salad? Lovers of balsamic vinegar and hungers of fresh salads must concern a lot about these. The reason is that a right dressing will eventually turn the salad (and many other foods) into a more flavorful dish.
And, this article offers what you are looking for. It’s about 25 flavor-packed salads paired with balsamic dressing. Serving them as an appetizer will help in arousing then satisfying your appetite. Adults love them and kids also give them a yes. If you are a paleo or healthy eater, these will be right up your street. Besides, these balsamic salads can deal with any weather, the heat of summer or the coldness of winter. The point is just to control salad’s ingredients. Let’s get started!
Kale Salad with Balsamic Dressing
Adam took pleasure in the new life. When autumn touched the trees he had got as far as Omaha, and without question or reason or thought he hurried west and south, fled through the mountains and arrived with relief in Southern California.”
East of Eden, John Steinbeck
Kale wasn’t served, Brussels sprouts were cooked until mushy and sauerkraut came from a can. Don’t get me started on what happened to broccoli. Some childhood food memories are best forgotten. Learning to cook vegetables with strong flavors is worth the effort. Of course brassicas are healthy, paired with the right ingredients they are scrumptious too. I’m on my way to finding the best raw kale salad. Kale Salad with Balsamic Dressing is really good, the best so far.
Kale Salad with Balsamic Dressing is super easy to make. The kale salad comes together quickly in one bowl. Even the balsamic dressing is tossed in with the kale, no separate bowl required. What makes the Kale Salad with Balsamic Dressing special is the layers of flavor and textures. To a base of softened kale the tangy and sweet Balsamic Vinegar of Modena is tossed with olive oil to dress the greens. After that it’s all about adding pops of flavor and texture with persimmon, pecans, dried cranberries and parmesan cheese. Because it’s a kale salad, it can be made ahead of time. I can confirm leftovers make an excellent lunch.
Persimmons are the sweet fruit of autumn. I’m not sure why persimmons aren’t more popular, they are much sweeter than apples or pears and have all the orange color of autumn. There are two main types of persimmons available in the United States, the Fuyu and the Hachiya. The Fuyu is squat in shape and remains hard when it is ripe. It is best eaten raw. Use the Fuyu persimmon in this recipe for Kale Salad with Balsamic Dressing. The Hachiya is shaped like a large acorn and only becomes silky sweet when neon orange in color and squishy soft with almost translucent skin. This is the type of persimmon to use for baking. As a side note, I’ve seen lots of baking recipes that include Fuyu persimmons in the recipe. These Fuyu’s are blitzed until their firmness gives up and agrees to a certain level of pulpiness, similar to what a carrot could endure. So yes, Fuyu’s can be used in baking with excellent results. However, Fuyu puree will never have the silky smooth texture of a ripe Hachiya. And the moisture content between a Fuyu and Hachiya differ, which matters a great deal when baking. If the recipe doesn’t specify the type of persimmon, perhaps the instructions for preparing the persimmons will give the needed clues. If you haven’t discovered persimmons a crisp apple can be substituted in the recipe for Kale Salad with Balsamic Dressing. Both add crunch and color, playing well with the strong personality of the kale.
I’d been testing this easy recipe for kale salad with sherry wine vinegar and wondered if Balsamic Vinegar of Modena was the spark of flavor I had overlooked. Once I tried Balsamic Vinegar of Modena the recipe testing was complete! Paired with Parmesan cheese, from the same region of Italy, the Balsamic Vinegar of Modena transformed my good kale salad into a fabulous salad for autumn.
I began to obsess about balsamic vinegar after attending the session on Balsamic Vinegar of Modena, the Original during The International Food Bloggers Conference. I couldn’t wait to get home and secretly check the bottles in my cupboard for the Protected Geographic Indication, or PGI, seal to make sure my balsamic vinegar was authentic. Whew! Both bottles had the coveted PGI seals, confirming my balsamic vinegar is from the Modena region in Italy. Do yours? Both my bottles are labeled Balsamic Vinegar of Modena, which is best used in salad dressings. The sweeter balsamic vinegar will be labeled Aged Balsamic Vinegar of Modena.
Balsamic Vinegar shopping snippets and gems, from the IFBC session, Balsamic Vinegar of Modena, the Original.
- Since 2016, authentic Balsamic Vinegar of Modena must carry the PGI seal, or Protected Geographic Indication seal. The seal may be in color, or in back and white. If there is no PGI seal it is not authentic to the Modena region of Italy.
- The label on a bottle of Balsamic Vinegar of Modena also will include the bottling location or code. It might be in very small print.
- There are only two types of Balsamic Vinegar of Modena. Balsamic Vinegar of Modena which is aged for over 60 days and Aged Balsamic Vinegar of Modena which is aged for over 3 years. Any numbers referring to the exact age of Balsamic Vinegar of Modena is forbidden.
- On the label of an authentic bottle of Balsamic Vinegar of Modena descriptive words such as extra, fine, reserve and superior are forbidden.
I had no idea there was so much to learn about the original Balsamic Vinegar of Modena. Here’s a link to learn more about the history and production of the authentic Balsamic Vinegar of Modena, it’s fascinating.
- Rinse and pat dry the kale. Remove the tough center stem. Divide the kale into two piles. With each pile, stack the kale up, roll together tightly and cut into strips, no wider than 1/2”. Place in a large bowl and sprinkle the salt on top of the kale. With your hands massage the salt into the kale. Massage until the kale wilts and softens, and is reduced to almost half of the original volume. Pour the balsamic vinegar and olive oil on top of the kale and throughly mix together.
- To serve the salad, add the persimmon slices, pecans, cranberries and cheese and toss together. The Kale Salad with Balsamic Dressing holds well and can be made a day in advance if kept refrigerated.
This is the second of three posts I am publishing as a citizen blogger to receive the reduced conference rate for the International Food Bloggers Conference 2017.
How to Prepare Kale
Right before you are ready to use the kale, start by rinsing it under cold water. Occasionally, you’ll find dirt and other field debris along the stem or in the curly kale leaves that needs to be rinsed off. You can also submerge it in a bowl of water and swish it around to get the grit off.
Next, you’ll want to remove the thick stem that runs up the middle. There’s two ways to do this. The first way is to grab the stem from the bottom with one hand and rip the leaves away from you off the stem with the other hand. The second way to remove kale stems is to fold the kale leaf in half and cut along the side of the stem where it meets the leaves. Remove the stem, but don’t throw it away! There are lots of things you can do with the stems. Save them and use them to make vegetable broth, roughly chop and saute them in a stir fry, or add them to soups or smoothies.
Tuscan Kale Salad with Honey-Balsamic Vinaigrette
- Flatbread Croutons
- 1 Light Italian Herb Flatout flatbread
- Honey-Balsamic Vinaigrette
- 1/4 cup balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 1 tablespoon honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Kale Salad
- 8 cups finely chopped kale (we use green curly kale – see note)
- 1 (15.5-ounce) can cannellini beans (preferably organic or reduced-sodium), rinsed and drained
- 3/4 cup chopped cherry or grape tomatoes
- 1/2 cup finely chopped sun-dried tomatoes (preferably oil-packed, drained)
- 1/3 cup finely chopped fresh basil
- 1/4 cup reduced-fat, crumbled feta cheese
- 1/4 cup shredded parmesan cheese
- 1/4 cup finely chopped red onion (from about 1/4 of a medium onion)
- 1/4 cup finely chopped roasted red peppers
For the Flatbread Croutons:
Place a Flatout on your cutting board or work surface and, using a sharp knife or pizza wheel, cut it into 1/2-inch squares.
Preheat a large nonstick skillet over medium-low heat. Spread the squares out evenly in the preheated skillet. Toast the Flatout squares until they’re a little golden-brown, crispy, and fragrant, about 5-7 minutes, stirring occasionally.
Remove toasted squares from skillet and allow to cool completely (they’ll become crispier as they cool). Set aside (or to make these ahead, once cooled, store in a zipper bag until serving).
For the Honey-Balsamic Vinaigrette:
In a small bowl, whisk vinegar, oil, honey, salt, and pepper until combined. Set aside (or to make this ahead, cover and refrigerate until dressing the salad, re-whisking again as needed).
For the Kale Salad:
In a large bowl, combine kale, cannellini beans, cherry tomatoes, sun-dried tomatoes, basil, feta, parmesan, red onion, and red peppers. Toss thoroughly but gently.
Add the dressing and toss again to distribute the dressing evenly.
If serving the salad immediately, sprinkle Flatout croutons on top. However, the salad can be refrigerated for up to a day (the kale will continue to soften if you’ve already added the dressing) – wait to sprinkle the croutons on top until just before serving so they stay crispy.
Parmesan and Feta Cheeses: To make this kale salad recipe truly vegetarian, be sure to select a parmesan cheese made with non-traditional enzyme alternatives from microbes or fermentation, rather than the traditional rennet. In addition, be sure that your feta, which is often made with vegetable rennet, specifically lists that as an ingredient, rather than just listing “rennet,” which may be animal-produced.
Kale: I usually grab pre-chopped, bagged curly green kale. Even though a lot of the larger parts of the tough stems have been removed from the bagged, pre-chopped kale and the leaves are somewhat chopped, for this salad, I still remove any remaining sections of stem and further chop the kale into confetti bits. Also, to make this an even more “Tuscan” salad, you can substitute Tuscan kale if it’s available.
Make-Ahead Tips: This salad can be served immediately, or refrigerated for a few hours, up to a day ahead. In addition, most of the salad’s components can be prepped even further in advance. As noted above, you can make the flatbread croutons ahead of time and, once cooled, store them in a zipper bag until serving. You can also make the vinaigrette ahead, then cover it and refrigerate until needed (you will probably need to re-whisk it again before adding it to the salad). Lastly, most all of the salad ingredients and veggies can be chopped a day or two in advance of assembling the salad. (In general, however, I recommend not chopping the basil until assembling your salad, so it’s fresher.)
More Make-Ahead Steps for Our Tuscan Kale Salad
As we mentioned above, you can make the flatbread croutons and the Honey-Balsamic Dressing ahead of time. But, there are plenty of other make-ahead options for busy cooks, too!
For starters, you can make this salad a few hours or even a day before serving. But, if you want to get even further ahead, you can pre-chop most of the various veggies and ingredients, storing them separately for a day or two in the fridge before finishing the recipe. Then, you can just toss the salad together and add the dressing a little closer to serving time. Ready when you are!
Oh – but I definitely recommend adding the flatbread croutons at the very, very last moment, and letting them lay on top (rather than stirring them into the salad), since they rapidly lose their wonderful crunch once they meet up with the vinaigrette dressing.
Mmmmmmm … there’s just so much to love about this Tuscan Kale Salad!
It’s so simple, yet so jam-crammed with vibrant flavors and great nutrition … and, of course, great textures, with that wonderful flatbread crunch! (Thank goodness for Salad Epiphanies!)
Kale Orange Salad
Lately I’ve been getting some of the best citrus I’ve ever had at the grocery store lately, which surprised me because I thought it was out of season but apparently it’s not.
So I’ve had an abundance of oranges in my fridge and decided to make them into something healthy.
And here we’ve got this incredibly delicious Kale and Orange Salad that has such a delicious Orange-White Balsamic Vinaigrette. Then it’s got the other salad musts – cheese and nuts.
I used goat cheese, toasted almonds and threw in some green onions for even more flavor to this bright, citrusy salad! Yes indeed, I’m loving everything about this salad!
Raw kale never used to be my thing until I started adding it into smoothies and salads.
Then when you pair kale with tangy citrus you get the perfect flavor combo.
Here you get crisp, tender kale, sweet and lightly tart oranges, creamy, tangy goat cheese, rich toasted crunchy almonds, and then it’s finished with a sweet and sour over-the-top delicious vinaigrette!
Trust me this is a salad you want to try! Feel free to sub. navel oranges for the blood orange if you can’t find them or if they cost 3x as much as the navel. I’m just obsessed with their pretty color so the extra cost is worth it to me :).
Best of Summer Kale Salad with Blueberry-Balsamic Vinaigrette
Best of Summer Kale Salad with Blueberry-Balsamic Vinaigrette features the summer's best produce.
This post may contain affiliate links.
The other day someone asked me why I like food blogging. I felt pressured to come up with a very thoughtful answer such as, I just love the way standing over a bubbling pot of food, methodically stirring, makes all my worries disappear! or, whipping up different flavor combos in the kitchen is my favorite creative outlet!
While that is the case on occasion, in reality the thought of cooking anything that takes longer than 20 minutes these days stresses me out (hollar for quick, grilled summer dinners,) and guess what? After five years of food blogging, it’s HARD to be creative sometimes!
After thinking about it for a second I told him the truth – I just, uh, really love food. And then his face fell. Kidding. Kind of. But seriously, I just love the taste of food! Salty, sour, sweet, fresh, savory, herby – it’s all so very, very good.
By the way, if you had to pick eating sweet or salty foods for the rest of your life, which would you pick? I can’t choose. Ok, salty. Ben and I were comparing last meals on earth last weekend and without missing a beat he said open-faced turkey sandwich with mashed potatoes and gravy. What can I say, the man knows what he likes. After some thought, I chose summer sausage with cheese and crackers, and also Judy’s Baked Beans. I know.
Anyway as a food lover, summer is the peanut butter to my jelly. The cheese to my cracker. The egg to my avocado (if you’ve never tried eggs and avocados before you are seriously missing out!) Walking into the Farmer’s Market or grocery store this time of year is a serious thrill for me. The abundance of fresh and healthy food is what inspired the Best of Summer Kale Salad with Blueberry-Balsamic Vinaigrette!
The summer’s best and brightest produce including juicy cherry tomatoes, crisp sweet corn, and plump blueberries are sprinkled over fresh kale then joined by creamy chevre and crunchy almonds. The whole thing is drizzled with sweet-tart, tangy Blueberry-Balsamic Vinaigrette. Like I said, this hearty, healthy salad contains the best of summer!
Fall Shredded Brussels Sprouts Salad
It’s also a cinch to prepare and no heat required, making it ideal for hot summer nights. The sweet corn that my beautiful state is so well known for is not only ready but so delicious you can eat it raw. That said, if it weirds you out you can definitely grill, steam, or boil the corn. Your call!
The vines on my cherry tomato plant are currently dripping with ripening tomatoes so of course I had to include them in my summer salad, and blueberries never taste better (nor are less expensive!) than in the summertime, so I piled ’em on top and into beautifully-hued vinaigrette that accompanies the salad.
Start with 2 bunches kale. You can use whatever kind you like – I chose curly kale. One of my favorite summer Farmer’s Market stands specializes in kale and it pretty much makes my day to visit them whenever I go!
Tear the leaves off the stems then chop or tear into bite-sized pieces, and then wash and spin dry.
By the way, I wouldn’t be tempted to buy the pre-chopped kale they sell in bags at the grocery store nowadays. They are riddled with chewy, hard stems that are practically inedible when raw.
Add the kale to a very large bowl then sprinkle with 1/2 teaspoon salt and get to work! That is to say, massage the kale with your hnnds for a couple minutes, or until it’s broken down and tender. Just keep tasting until you get to a place of tenderness that you like. You might want to do it in a couple batches, too.
The rest is easy. Pile the kale onto plates then top with fresh sweet corn kernels. Like I said, Iowa sweet corn just became available a couple weeks ago and there’s nothing like it. Ooo, I need to add the Adel Sweet Corn Festival to my summer bucket list!
Again, I added my sweet corn kernels raw because I love the crispy crunch, but feel free to grill, steam, or boil your cobs first.
Next add 1/4 cup cherry tomatoes that have been cut in half. Sweet 100s are my summer go-to snack. I just pluck ’em right off the vine.
Then add 1/4 cup blueberries on top. Fresh summer berries are such a treat and blueberries rise to the top as my favorite. I like that you can pop a huge bowl like popcorn at night, without the guilt. Plus, antioxidants!
Finally, crumble 1oz chevre on top and add 1 Tablespoon sliced almonds for a healthy crunch. Drizzle with Blueberry-Balsamic Vinaigrette that’s easily made in a food processor or blender (directions in the recipe below,) then enjoy!
The kale salad our kids love (the secret: balsamic-maple dressing)
- 1 garlic clove, minced
- 1/2 teaspoon salt
- few cracks of pepper
- 4 – 6 tablespoons balsamic vinegar
- 1 tablespoon pure maple syrup
- 2 tablespoons Dijon mustard
- 1/2 cup extra virgin olive oil
- In a small bowl or jar, whisk everything together. The mustard should help it emulsify, coming together as a thick dressing that’s no longer separated. (If you use a jar, you can put the lid on and just shake it.)
- Using a large salad bowl, add the kale and about 1/4 cup of this dressing. Mix thoroughly and refrigerate until you’re ready to eat (about 10 minutes or several hours both work great).
- Serve with the remaining dressing. Add shredded carrots, cucumbers, celery, tomatoes, or any other toppings your family enjoys.
- Store any remaining dressing in the fridge for about 2 weeks.
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The whole kale salad is especially delicious paired with kid-favorites like this…
Roasted Squash Stuffed with Sausage & Apples
One-Pot Homemade Mac & Cheese
What do you think? Did you like this recipe? Let us know! I’d love all the details too:
Kale Salad with Blueberry Balsamic Dressing
This salad is an antioxidant powerhouse! Some of the healthiest foods on the planet come together to create a beautiful and bold entree or side.
The Aggregate Nutrient Density Index (ANDI) is a scoring system that Dr. Joel Fuhrman created to compare the nutrient content of foods. The score is calculated by dividing the nutrients by the calories. Those foods highest in the nutrients that prevent (and reverse) disease score higher than high calorie foods that lack the good stuff. Basically – it’s all about getting more bang for you buck. When looking at the scores, kale is the star of the show with a perfect score of 1,000! Collard greens, mustard greens and watercress share this honor as well.
What are the scores of some typical poor-performing foods? cheese pizza (12), fast food hamburger (9), corn chips (7), soda (1)
Large veggie-centered salads are an obvious way to get a ton of nutrients. In my time as a salad-builder I’ve come up with a trick that helps me with portion sizing. The secret is, when I sit down at the table I wait for someone to say “You’re going to eat ALL of that?!” If there is complete shock at the enormity of the salad on my plate then I know it’s the perfect size.
Due to their awesome nutrient content, we recommend goji berries, but (no-sugar-added) raisins can be substituted.
Killer Kale Salad
Fry the bacon bits until slightly crisp. Drain on a paper towel.
Pour out most of the grease and add the butter to the skillet. Add the onions and cook them over medium-low heat for 10 to 15 minutes, until soft. Remove them to a plate. Add the mushrooms, stir, then add the wine, and salt and pepper. Turn the heat to medium-high and cook the mushrooms for several minutes, until most of the wine has evaporated and the mushrooms are soft. Remove them from the heat and set them aside.
Add the olive oil, vinegar, thyme, salt, and pepper to a mason jar and shake it to combine.
Remove the kale leaves from the stalks, then roll them up in batches and slice very thinly. Place the kale in a bowl. Add half the dressing and toss. Then add mushrooms, onions, and bacon and toss again. Finally, add the goat cheese and more dressing if needed, and toss. (Reserve extra dressing for another use.)
This is the kind of thing you make with your sister after Christmas is over and you look at each other after eating your nine hundredth cinnamon roll of the week and decide you&rsquove simply got to have something green and crunchy before you go berserk.
Or before you go ahead and eat your 901st cinnamon roll&mdashwhichever scenario fits.
First, slice up a few slices of bacon into bits&hellip
And fry it up until it&rsquos just beginning to crisp.
Remove it to a paper towel lined plate and set it aside.
Pour off most of the grease, then add a little bitta butter.
Oh no. Don&rsquot get me started. Betty Botta bought some butter. &ldquoBut,&rdquo she said, &ldquoThis butter&rsquos bitter! If I put it my batter, it will make my batter bitter&hellip&rdquo
As I said, don&rsquot get me started.
Turn the heat to medium-low, and when the butter melts, throw in some sliced red onion.
Cook &rsquoem low and slow, stirring occasionally, until they&rsquore nice and soft and slightly caramelized. This&rsquoll take about 10-15 minutes, so hold yer horses!
Remove the onions to a plate&hellip
Then throw in a bunch of sliced mushrooms! These will shrink quite a bit, so don&rsquot be afraid to totally go for it.
Then pour in some wine. White or red&mdashwhatever your preference, Maynard.
Sprinkle in salt and pepper&hellip
Then just cook the heck out of them over medium to medium-high heat&hellip
Until the mushrooms are nice and tender and the wine is mostly cooked off.
At that point, crank up the heat to high and let the mushrooms brown for 30-45 seconds before flipping them and letting them brown on the other side. Then remove the pan from the heat and set them aside. And whatever you do, don&rsquot eat any! Unless you&rsquore me and have no self control and eat a third of them before the salad&rsquos even ready.
And speaking of salad, let&rsquos make the dressing! Just a simple balsamic vinaigrette: 3 parts olive oil to 1 part balsamic&hellip
Then salt, pepper, and some dried thyme leaves. Put on the lid, shake it up, and that be it!
Now, for the green, just strip the kale off the stalks, roll up a few leaves at a time, and slice them very thin.
You&rsquoll end with a big, beautiful bowl of shaved kale! This is my favorite way to prep kale for salads, because the leaves are hearty and strong and don&rsquot wither easily when tossed in dressing.
The first thing I do is pour in a little dressing and toss the greens to coat them.
Next (this is getting really exciting!), throw in the mushrooms (or what&rsquos left of them after your little incident earlier)&hellip