Saturday, December 26, 2015

Raw Kale Salad


We typically try many recipes for a single vegetable that we harvest from our garden.  My goal is to keep cooking each veggie in a variety of ways until we finally scream, "Eureka!"  Or in other words, "This is a recipe that EVERY member of the family likes!"  For a mother of 4 kids, this is priceless. A typical meal will most always find some veggie pushed off to the side of the plate.

This kale recipe is one that I stumbled upon several years ago at the library, and yes, every member of my family loves it!  The fact that all 4 kids will eat raw kale is a winner in my book.  Kale is such an amazing, dark leafy green for you that helps create more of an alkaline environment in your body, thus decreasing inflammation.  It provides Vitamin A and K and is one of the most nutrient dense foods out there.  This recipe is adapted from one by Dr. Andrew Weil, MD that is served at a True Food Kitchen out West.  I don't recall the cookbook but  True Food  will probably come the closest.

Kale is so easy to grow, and the seeds are so tiny and numerous that we usually end up with a good size crop with plenty to share.  It grows during our mild winter and is ready to harvest for the holiday season, thus being a great dish to bring for Thanksgiving and Christmas parties.  The clincher here: it's a dish that most people will remark over and will always ask for the recipe. (That's why I'm including it here.)  I usually double the recipe because we love it so much.  I also save some of the lemon vinagarette in a mason jar for salads later in the week.

Raw Kale Salad

  • 1/2 cup extra-virgin olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 4 garlic cloves minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon dijon mustard
  • 2 bunches of kale, ribs removed and leaves torn into 1/2-inch pieces
  • 1/4 cup grated Parmesan cheese
  1. In a mason jar, whisk or shake together oil, lemon juice, garlic cloves, salt, and mustard.
  2. Add to kale in a salad bowl and toss well to coat.
  3. Let salad sit at room temperature for 30 minutes.
  4. Add cheese and toss again.
  5. Cover leftovers (which there most likely won't be any) and refrigerate for up to 2 days. 
It's that easy!  And that good!  Enjoy!


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