Super-healthy krunchy kale salad is good for the body and easy on the eyes.
This salad is very easy to make and it’s a great introduction to kale for people who are convinced they don’t like greens. It’s also damn good for you, kale being chock full of vitamin K, vitamin A, vitamin C, vitamin B6, calcium, magnesium, folate, iron, dietary fiber, thiamin, and protein. So now you have no excuse for not eating this salad!
To make the salad take a bunch of Tuscan kale (the kind with the very dark green, petal-shaped leaves that are flatter than the standard curly-leaf kale) and pull the leaves off of the stems. The stems can be quite bitter and are too chewy to be pleasant anyway, so discard the stems. Wash the kale thoroughly in cold water and then spin dry in a lettuce spinner (or drain and pat dry very well with a clean towel. With a sharp knife chop the kale into relatively fine shreds. Don’t worry about it being uniform; nobody’s judging you on your kale-kutting. Put the kale into a mixing bowl and squeeze one lemon over it. Add two tablespoons of extra virgin olive oil, one garlic clove (smashed and finely minced), about a teaspoon of kosher salt, and a bunch of cracked black pepper. Using your hands toss everything very well. Let the salad sit in the refrigerator for at least one hour.
After an hour or so add a half cup of finely sliced red cabbage, a half cup of crushed pita chips (I use Waleed’s brand.), a quarter cup of crumbled aged manchego cheese, about two tablespoons of crushed almonds (slivered is fine), and about a tablespoon of chopped cilantro. Toss it all together and then check your seasoning — adjust salt and pepper to taste. Now eat it! And feel that healthy goodness course through your body.
It’s getting warm, which means it’s time for Today’s Salad!
Today’s salad is a precocious, super-crunchy combination iceberg lettuce, Upland cress, radicchio, celery, French radishes, Persian cucumbers, Kumato brown tomatoes, chopped up aged Beemster cheese, and crushed crunchy pita chips (from Waleed’s). The dressing is lime juice, white wine vinegar, honey mustard, white honey, extra virgin olive oil, kosher salt, and white pepper.
It was delicious and texturally fun. And great on a warm day!
Today’s salad is a simple combination of blanched and cooled asparagus, green beans, cucumber, fresh zucchini, red bell pepper, grated carrots, celery, shaved red onions, a little bit of chives, and fresh cilantro. The dressing is a basic cider vinaigrette.
Today’s salad is a precocious little combination of thinly sliced romaine, endive, radicchio, celery, baby tomatoes, radishes, arugula, blanched spinach, black olives, torn basil leaves, crumbled blue cheese, and Fritos. Yes, Fritos subbing in for croutons. I tossed it with a simple cider vinaigrette. It was perfect for a hot day — refreshing, cooling, and crunchy.
This photo hardly does justice to this delicious salad. Sorry.
Our good friend Anita gave Regina and me a few fantastic tomatoes from her little garden patch. Nothing beats summer sun-ripened tomatoes; and these were very good tomatoes — sweet, acidic, very moist but not mushy. I could hardly assemble this salad as I kept putting juicy tomato slices into my mouth instead of in the bowl to toss the salad! A warm huzzah to Anita (and Shawn and Syd) for the gift of food.
For this salad I sliced some tomatoes, put them in a bowl, and chucked in a handful of crisp iceberg lettuce and a few chopped scallions. I tossed it with an impromptu “Greek-style” Ranch dressing, which I made from (approximately) 1/2 cup full-fat Greek yogurt, 1/4 cup mayo, 1/2 cup sour cream, 1 or 2 tablespoons of extra virgin olive oil, one big garlic clove (smashed), four thick slices of Persian cucumber, a teaspoon of lemon juice, a 1/4 teaspoon of Konriko Greek seasoning, about four fresh mint leaves, about a teaspoon of chopped dill, and hefty pinches of both kosher salt and cracked black pepper. I whizzed all that up in the blender and chilled it until it was salad o’clock.
I used a couple of tablespoons of this Greek Ranch to coat this excellent salad.
This is the time of the year when the produce speaks for itself, and it speaks loudly. The sun-ripened flavors of melons, nectarines, white peaches, zucchini, cucumbers, citrus fruit, avocados, and corn are virtually bursting off the vine. The heirloom tomatoes especially are fantastic — juicy, sweet, tart, firm and yet yielding. Today I sliced up a bunch of multi-colored tomatoes and layered them with thinly-sliced Persian cukes and shaved red radishes (which I soaked in cold water for a few minutes). After I took this pic I drizzled the salad with extra virgin olive and a little sherry vinegar. I sprinkled over it a generous teaspoon of fleur de sel and some cracked peppercorn. Finally I threw a little handful of torn fresh mint leaf over the whole thing.
That’s it, that’s all. I just let the produce sing.
(This was all 100% organic and local and purchased at the Culver City Farmers Market.)
Another lovely salad for you, my beautiful readers. Very simple: shaved romaine, baby arugula, roma tomatoes, shaved jicama, celery, crushed cashews. The dressing is an easy-to-make combination of Vegenaise (vegan mayo), olive oil, cider vinegar, a tiny bit of dijon mustard, one clove of minced garlic, a little minced fresh dill, and salt & pepper.
If you need tips on salad dressings, check out my earlier post entitled Salad Dressing Simplified.