Kale Salad RecipeAugust 15, 2016
Written by Max Effect
This salad is my go-to for family functions, anything from Thanksgiving to a Sunday night casual dinner. It’s always a hit and the best part is it’s even better the next day.
Kale-amount depends on how large of a salad you want
Dressing: Olive oil, vinegar (your choice), garlic, black pepper
Wash and tear the kale into bite-sized pieces, place in a large bowl and drizzle a tiny bit of olive oil over it. Now you have to get your hands dirty, grab that kale in both hands and “massage” it. Just work it through your hands until it is tender and has turned a beautiful dark green color. Be sure to only use a small sprinkling of olive oil, so your kale is not too greasy seeming.
Next add the halved cherry tomatoes, slivered almonds and dried cherries. You may choose to roughly chop the cherries if yours are large. Sprinkle the parmesan over the top and toss. I definitely think shaved parmesan is best in this salad, as opposed to a shredded or grated. Trust me.
Mix the vinegar, pepper and garlic together and pour over top. Extra olive oil should not be be necessary as it is already coating your leaves.
Very important: This salad is best made a few hours ahead and refrigerated before serving. This gives the dressing a chance to coat every ingredient and build its flavor, and like I said, it is wonderful the next day. Your friends and family will rave
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