Kale is usually served cooked, but it’s fantastic as a salad green. After a little “cooking” a.k.a. marinating in lemon juice and olive oil, it’s leaves are softer and delicate enough to eat raw. Here I borrowed an idea from my friend Kari and made a Caesar kale salad. First, make a vinaigrette in the bottom of a salad bowl. I used the juice of a lemon, a little red wine vinegar, olive oil, Dijon mustard, and a pinch each of salt and pepper:
Remove the stems and chop the kale leaves into bite size pieces. Add to the dressing and toss to coat. Let the leaves marinate for at least 20 minutes, tossing once or twice:
While the kale is marinating, make the croutons and grate some good Parmesan cheese. You can also chop some avocado or tomato to add if you’d like. When the kale’s done marinating, toss everything together and serve.
Like kale in salads? Try this one with couscous–yum.
