If you told me that I would be eating kale on a daily basis 3 years ago, I'd probably think you were crazy. Suffice to say, I'm juicing it nearly every morning or eating a ton of it sauteed or in salads.
For the past 2 Thanksgivings I've made some version of kale salad for our dinner. It's a healthy, leafy, green that can be prepared hours before serving and can keep in the refrigerator for days after.
I make several versions but this one is from Thanksgiving 2013. This salad adds the right amount of freshness to what can be a heavy holiday meal.
Phyllis (my mother-in-law) can't stop raving about it and has repeatedly asked for the recipe for her foodie friend.
Phyllis (my mother-in-law) can't stop raving about it and has repeatedly asked for the recipe for her foodie friend.
Thanksgiving Kale Salad
1 bunches of lacinto (dino) kale
1 large shallot thinly sliced
1 cup of white corn kernels (fresh or frozen)
2 tbs extra virgin olive oil
juice 1/2 meyer lemon
salt + pepper to taste
Thoroughly wash the kale and dry in a salad spinner.
Stack the kale leaves and cut into a fine chiffonade. Reserve cut kale in a bowl.
Dress the kale chiffonade with extra virgin olive oil and massage it into the leaves until well coated.
Add shallots, corn and lemon juice to kale. Let this mixture rest in the refrigerator for at least 30 minutes.
Add salt + pepper to taste and serve.
Makes 6 servings.
**2012 Thanksgiving Kale Salad
- Omit corn kernels
- Replace meyer lemon juice with 1-2 tbs white balsamic vinegar
- Sprinkle with 3-4 tbs of freshly grated Pamingianno Reggiano or Pecorino Romano before serving.
