I made this for the first time a couple months ago, and I made the salmon salad for the first time just a couple weeks ago. If I had gotten around to telling you about this one before I told you about the other, I would have labeled this as my new favorite salad (although this other one is close, but that’s not fair because it has goat cheese in it). Now the Mediterranean salmon salad has stolen that title, but this kale salad is certainly my favorite side salad.
I’m rarely a fan of side salads. Usually I think of them as nothing more than a distraction from what I really want, which is the carbs and sauce they often accompany. I eat them, because vegetables are important, but I don’t get much enjoyment from them.
Maybe if the average side salad involved generous amounts of garlic and parmesan cheese, I’d feel more generouos toward it. Crunchy pine nuts don’t hurt either. All of those strong flavors need something hearty to stand up to them, and kale is the answer. I like to spend a few minutes massaging the dressing into the kale to soften the raw leaves. I have to admit, I still usually serve this before the main course, and not alongside it, but it holds its own compared to the best of carbs and sauce.
One year ago: Slow-Cooker Spinach Mushroom Lasagna
Two years ago: Tacos al Pastor
Three years ago: Dried Fruit Compote
Four years ago: Sautéed Shredded Zucchini
Printer Friendly Recipe
Kale Salad with Garlic Vinaigrette (adapted from Confections of a Foodie Bride)
4 servings
The amount of oil you add is somewhat a matter of personal taste. The amount listed will result in a balanced vinaigrette. However, I can’t stomach the thought of 2 tablespoons of oil per serving in a salad and I don’t mind tart dressings, so I use substantially less, just a couple of tablespoons total.
4 cloves garlic, minced or pressed through a garlic press
4 tablespoons lemon juice
1 tablespoon white wine vinegar
½ cup extra virgin olive oil
½ cup (1 ounce) grated parmesan
¼ teaspoon salt
pinch ground black pepper
2 bunches kale, cut into bite-sized pieces
½ cup pine nuts, toasted
parmesan, shaved (for garnish)
1. Add the garlic, lemon juice, white wine vinegar, salt, and black pepper to a bowl and whisk to combine. Let stand at least 15 minutes, or, for a stronger garlic flavor, cover and refrigerate the mixture overnight. Just before serving, slowly pour in the olive oil while whisking constantly. Stir in the grated parmesan.
2. Transfer the kale to a large bowl. Add about half of the dressing and toss to combine. Using your hands, massage the dressing into the kale by lightly squeezing and tossing the kale until it softens and begins to wilt. Taste, adding more dressing if necessary. Garnish with toasted pine nuts and shaved parmesan; serve.
