Kale salad is a perfect for a potluck. Its leaves are so hardy, you can make it hours ahead or even the day before and it will retain its texture.
Choose your favorite variety: the more common curly type or black kale, also called lacinato or dinosaur kale. Red Russian kale is also available at some farmers’ markets and grocery stores.
Ann Harakawa of Kakaako finds this fresh salad is a welcome addition to meat-heavy potlucks.
Those who don’t appreciate the tougher texture of kale can coax the leaves into a gentler form by blanching them for just a minute in boiling water. Cool immediately in a bowl of iced water and squeeze dry.
The addition of salt and lemon juice also softens the tough leaves, especially if allowed to sit for a few hours before serving.
Red onions and dried berries provide a nice contrast in color. A garnish of dried fruit or toasted almonds adds another pop of color.
Kale Salad
- 1 bunch kale, any variety
- 1/2 teaspoon salt
- Juice from 1-1/2 lemons
- 2 tablespoons olive oil
- 1/4 teaspoon pepper
- 1/4 red onion, thinly sliced
- 1/4 cup dried cranberries or cherries, plus more for garnish
- 1/4 cup toasted slivered almonds (optional)
Wash kale thoroughly; pat dry. Cut off hard stems; finely slice leaves. Place in large salad bowl, add salt and massage leaves to soften.
Add lemon juice, oil and pepper; toss. May be stored covered in the refrigerator for 24 hours.
Just before serving add onions and cranberries; toss. Garnish with more cranberries and almonds, if using. Serves 4 as a side dish.
Approximate nutritional information, per serving (with almonds): 140 calories, 10 g fat, 1.5 g saturated fat, no cholesterol, 300 mg sodium, 13 g carbohydrate, 2 g fiber, 9 g sugar, 2 g protein.
Change it up
>> Add sliced red or green cabbage for color, or grated carrots.
>> Instead of dried cranberries, add sliced strawberries or blueberries.
>> Add the zest of 1 lemon (zest it before you remove juice)
>> Top with shaved Parmesan cheese
>> Substitute lime for lemon juice
>> Serve with canned, drained beans, baked fish or sliced precooked chicken to add protein.
>> Garnish with a sliced hard-boiled egg.
“Easy Kine” features simple dishes that start with commercially prepared ingredients. Lynette Lo Tom is excited to hear your tried-and-true suggestions. Contact her at 275-3004, email lynette@brightlightcookery.com or via instagram at @brightlightcookery.
