SERVES 6 · VEGAN, GF, DF
This salad has converted many kale skeptics into kale lovers. Even though I first created this recipe many, many years ago, I still continue to make it regularly for potlucks, school lunches, traveling on a plane, or just to add to our weekday dinners. Kale has been very hyped over the last decade and for good reason. One cup of kale contains over 600 percent of the RDA of vitamin K, 200 percent of vitamin A, and over 100 percent of vitamin C. It is rich in anticancer phytonutrients and has more anti-inflammatory compounds than any other leafy green vegetable. Kale is also a better source of bioavailable calcium than a glass of milk!
2 medium-size bunches kale (12 to 14 ounces), washed and dried (I like dinosaur and green curly kale)
2 teaspoons minced shallot
½ teaspoon sea salt
A few grinds of freshly ground black pepper
2 tablespoons freshly squeezed lemon juice or unseasoned rice vinegar
2 tablespoons freshly squeezed orange juice or any fresh fruit juice, such as apple or pomegranate
2 teaspoons pure Grade A maple syrup
6 to 7 tablespoons unrefined, cold-pressed extra-virgin olive oil
Optional add-ins: Toasted pine nuts or sunflower seeds, pomegranate seed, dried cranberries, crumbled feta (omit for vegan/DF), chopped avocado, cooked quinoa, chopped red cabbage
1. Strip the kale leaves from the stems and compost or discard the stems. Finely slice the leaves with a sharp knife. Place in a serving bowl.
2. Prepare the dressing: Whisk all the remaining ingredients, except the optional add-ins, in a small bowl until emulsified or place in a glass jar with a lid and shake until emulsified.
3. Add enough dressing to coat the kale lightly. Massage the dressing into the kale leaves with your hands to soften the leaves. This is the most important step. You must take your hands and actually squeeze the kale with the dressing. Add your favorite salad fixings. The salad can be made a day or even 2 days ahead.