So many of you have emailed the site asking for the Real Girl’s Kitchen Kale Salad recipe. I love love love that… ask and you shall receive!
Kale is something I found really intimidating. I’m not sure why, but I did. Maybe it’s because I had made a few attempts at sautéing kale as a side dish and it was never really that good. It was never as soft as spinach and always really bitter. After some experimenting, I have the BEST kale salad recipe to share with you. Not to be a bragger but I say it’s the best because it is… I guarantee you will love it.
The reasons you should give this salad (and kale in general) a chance are endless. Kale is an awesome superfood that aids in digestion, detox and appetite suppression. It’s also filled with major antioxidants and anti-inflammatory qualities.
Couple things… kale’s tough on the outside but it’s true self is a sensitive lil’ green…
Kale needs love.
Take a minute (literally 1 minute) and massage the kale. It softens and breaks down the curly leaves. It doesn’t take alot of time, but it’s a great opportunity to place a little intention in to your food. You don’t have to get crazy with it, just a small thank you for being so tasty, for all of its wonderful beauty contributions to our bodies and for keeping us glowing. Yum.
Kale needs time.
This salad is best after it sits for awhile. Even 30 minutes in the fridge will really give the kale a chance to absorb all the flavors and marry them a little. Unlike other salads, this will keep in the fridge for three days!
What you need:
Curly Kale (2 bunches, trust me you will be happy you made a lot)
Toasted almond slivers (or pine nuts)
Cherry tomatos (I quartered mine)
Extra virgin olive oil (just a good drizzle across the top)
1/4 cup seasoned rice vinegar (champagne vinegar works too)
2 cloves of minced garlic
1 tsp of minced shallot (you can skip if you want)
1 tbsp of dijon mustard
1 tbsp of honey (or agave)
1 tbsp chunky sea salt
*You can also add some shaved parmesan reggiano
Pull leaves away from the rib of the kale and tear into pieces
Drizzle with olive oil
Get to rubbin’…about a minute, you don’t want it to get too soft
In a small bowl, we are going to make a version of our RGK: CLASSIC VINAIGRETTE
Whisk together vinegar, shallot, garlic, honey and salt
Add cherries, tomatoes, almonds and dressing.
** RGK tip: since the dressing isn’t blended with olive oil, it tends to be thin. Avoid wilting your greens by not tossing it after the time spent in the fridge. Let the dressing gather at the bottom of bowl. Pour it out if you like…**