Kale is by far my most favorite vegetable and remains a daily staple at our house, even at breakfast! Lucky for me living in NYC means it is available at the farmer’s market for most of the year.
It was in the last couple of days as I wound down on the Thanksgiving leftovers (and yes, there were a lot of them) that I began to crave this simple way of preparing kale. The acidity in the lemon juice breaks down the fibers while still retaining the crisp freshness of the leaves.
I would recommend finding the lacinato variety but any type of kale will do.
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Raw Kale Salad
Yield: 2 generous servings
1 bunch dinosaur kale (aka black or lacinato kale)
1/2 garlic clove, finely chopped
1/4 cup finely grated pecorino cheese, more for garnish
3 tablespoons extra virgin olive oil, more for garnish
Freshly squeezed juice of 2 lemons
1 tablespoon of Dijon mustard
1/4 teaspoon sea salt
1/8 teaspoon red pepper flakes
Freshly ground black pepper, to taste
Toasted pinenuts or pumpkin seeds (optional)
-Trim bottom 2 inches off the stems and discard. Chiffonade (cut into 3/4-inch-wide ribbons)the kale. You should have about 5 cups. Place cut kale in a large bowl.
-Pound garlic into a paste. Transfer garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, Dijon mustard, sea salt, pepper flakes and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly coat the leaves.
-Let salad sit for 10 minutes, then serve topped with additional cheese, a drizzle of oil and toasted nuts or seeds if desired.