Kale salad is something I always like to pick up already prepared at Mothers or Whole Foods, but it seems simple enough, so I finally dared to try my own – on Christmas Day no less.
It turned out fine!
The trick to make it palatable is to cook the kale a bit. This can be done on the stove or in the microwave.
I took three bunches of washed organic curly kale and de-stemmed them and tore the leaves into bite-sized pieces in a big glass mixing bowl. Then I added a 1/2 cup of water, covered the bowl with a paper plate, and nuked the whole thing for 6 minutes. I was surprised to find that the kale was barely wilted, but it was enough.
I made a simple honey mustard vinaigrette in the dijon mustard jar with the last couple tablespoons of dijon (trader’s joe’s): Mustard, honey, olive oil, basalmic vinegar, salt, and fresh cracked pepper – all shaken thoroughly. Add to the kale salad and massage in well. I use tongs for this, but tongs with a round flat end that really squeezes the kale well. Hands would work.
I tasted it and it wasn’t enough, so I made a second round of the same honey mustard vinaigrette and I also added some dressing we’d brought home from a restaurant. More salt and pepper to taste.
Then I started to add extra stuff I like: dried cranberries and coarsely chopped pecans.
I tasted again. It was starting to taste good but not enough bite, so I very finely diced half a red onion.