Peggy Lampman's Sunday dinnerFeed: Curly kale salad with honey-lemon dressing
Rebecca (a local wine connoisseur and foodie) offered up one of her favorite recipes for uncooked kale. I’d never eaten it raw so was curious if it would be palatable for me, and especially my family. She said the trick was to “massage” the dressing into the leaves, tenderizing the chewy leaves.
The minute she left I made the salad. It was delicious and maintained its texture even after sitting at room temperature a couple of hours. Fortunately my kitchen is not subject to health department inspections, but after that little experiment, it will be accompanying me to my next picnic. What other green salad tossed with a dressing holds up that well and for that long? (For a delicious "cooked" kale recipe, see July 22 dinnerFeed update.)
Ingredients1 bunch curly green kale, washed 1/4 cup extra virgin olive oil 1/4 cup freshly squeezed lemon juice 2 tablespoons honey or agave
1. With a sharp knife, remove tough center ribs from kale. Discard ribs or reserve for another use. Chop into 1-2-inch pieces. 2. To make a dressing, whisk together the olive oil, lemon juice and honey or agave. 3. Massage dressing into kale leaves. Season to taste with kosher salt and freshly ground pepper.