Loading page…
Recipe video above. This is how I make a kale side salad on a Monday night after a long day at work. It’s virtuous and lazy - no chopping, no separate dressing - but makes kale enjoyable to eat, thanks to the oil-and-scrunch technique that softens the chewy leaves without loads of oil-heavy dressing.It goes with "everything", and keeps for 2 days in the fridge - useful! Make it once with the recipe, then just eyeball it and use it as a base for your own additions - apple, red onion, cranberries, bacon, whatever takes your fancy. NOTE: This is probably not the salad to convert kale haters. It's a little too simple, I feel:)
View original recipe on recipetineats.comMassage 1 tbsp oil, salt and pepper into kale, leave 30 min. Toss with remaining oil + lemon, then half almonds and parmesan. Serve, garnished with remaining almonds and parmesan.
Scrunch and massage - In a large bowl, drizzle kale leaves with 1 tablespoon of the olive oil, sprinkle with salt and pepper. Scrunch handfuls of the kale leaves, massaging as you go to coat all the leaves with the oil - about 20 seconds.
Leave 30 minutes (don't skip this!) - Leave on the counter for 30 minutes to let the kale marinate. The chewy leaves will soften and the oil and salt will meld into the leaves.
Toss - Drizzle with remaining oil and all the lemon juice. Toss. Add half the almonds and parmesan. Toss.
Serve - Tumble into serving bowl. Top with remaining almonds and parmesan, then serve! Keeps 2 days in the fridge.
No notes yet. Be the first to share your experience.