When you hear about a kale salad, you are in one of two camps...
The first is "what the heck is a kale salad?", or the second: "more kale salad please!". If you find that you are not in one of these two camps...it just means that you haven't had the right kale salad.This dish will forever change any struggle you might have with getting your daily dose of dark leafy greens.
I suggest using Tuscan kale due to it being much more tender than curly kale. You can even dress the entire salad and it will keep and tenderize in the fridge overnight. This dressing recipe is enough for both your salad and to keep some extra in a glass bottle ready for topping veggies or other various salad greens in the following week. I also sprinkle this salad with some fresh shavings of sheep's milk Pecorino Romano. It has a rich, sharp bite, letting you use just a touch for a big impact - but you could easily omit it, and you've got vegan paradise...(or use it to lighten up a dinner with cast-iron skillet, grass-fed steak. ;-) - either way, it's my main event!)
If you have some sort gadget such as a Magic Bullet/Nutribullet, or some other counter-top blender, the dressing is incredibly easy to make. But you can always chop everything by hand if needed or preferred.
This recipe has made believers out of some of my greatest skeptics. Frankly, it's hard to argue with shallots, garlic, and Dijon mustard. My mom asks for this salad by name...well, not really, it's more of a 'can you make that yummy salad?'. I always happily oblige, and if this addicting bowl of greens doesn't make me happy, my mom's giant smile when I present her with a full bowl - always does.
Happy COOKing!
The Recipe:
Makes 2 - 4 Servings as a meal
Makes 6 - 8 servings as a side
Salad Ingredients
Directions- (1) bunch of Tuscan kale, de-stemmed and julienned
- (2) shallots
- (2) small cloves of garlic
- The juice of 1.5 lemons, approximately (1/4) cup
- (1/4) cup olive oil (you ultimately want equal parts olive oil and lemon juice)
- (1.5) tablespoons of dijon mustard
- (1/2) teaspoon sea salt (to taste)
- (1/4) teaspoon fresh ground black pepper (to taste)
- Freshly shaved Pecorino Romano (optional)
- Thoroughly wash and chop the kale and set aside in a large bowl
- For the dressing: throw into a counter-top blender (or mince/chop by hand): peeled shallots, peeled garlic, the dijon mustard, olive oil, lemon juice, sea salt, and black pepper.
- Blend the dressing until smooth
- Toss the kale greens with the dressing, bit by bit until lightly coated. (set aside remaining extra dressing)
- Top with shavings of Pecorino Romano if desired
- Leftover dressed salad should keep for 2-4 days in the refrigerator. Extra salad dressing can be kept in a glass container in the refrigerator for approximately one week.
This recipe rests entirely on kale, and rightfully so, considering it's incredible health profile. Paired with shallots and garlic, we've got a bowl chock full of antioxidants.
Kale contains calcium, vitamin A, vitamin C, and vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus. The majority of kale's health benefits are linked to the high concentrations of vitamins A, C, and K, phytonutrients, carotenoids, and flavonoids - all specific antioxidants associated with anti-cancer benefits.
Shallots also contain flavonoids that may reduce the risk of developing cancer, heart disease, and diabetes, while garlic has shown an association between an increased intake of garlic and a reduced risk of certain cancers, including cancers of the stomach, pancreas, breast, and colon. Garlic has also been linked to lowering blood pressure, along with having antiviral, antibacterial, and anti-fungal properties. (If cooking with garlic, allowing it to sit for at least five minutes after chopping or crushing will maximize it's health-promoting properties!)
Helpful Health information was adapted from WebMD ,the National Cancer Institute , and Dr. Andrew Weil at DrWeil.com
