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Chopped Kale Salad with Meyer Lemon Vinaigrette (with an easy Meyer lemon substitute)

Top this salad with a piece of broiled salmon or grilled chicken for a hearty and healthy main dish. Because kale is sturdier than most lettuces, this salad may be prepped in advance and stored in the refrigerator for several hours before serving. "Massaging" the kale, as described below, is especially well suited to curly kale, which is widely available but tends to be more fibrous than Dinosaur or Tuscan kale. This technique softens the leaves and ensures that the whole salad is well seasoned.
Yield: 4 entree servings or 8 side dish servings
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Ingredients
 

For the Salad

  • 1 large bunch kale (8-10 ounces or about 10 cups)
  • 1/2 teaspoon kosher salt
  • 1 cup shelled frozen edamame, cooked according to package directions
  • 1 cup garbanzo beans (chickpeas), rinsed and well drained
  • 1/2 cup shredded carrot and/or red cabbage
  • 1/2 cup dried cranberries
  • 1/2 cup chopped toasted pecans or Spiced Pecans*
  • Optional: 2 ounces (about 1/2 cup) crumbled feta cheese

For the Vinaigrette

  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 3 tablespoons freshly squeezed Meyer lemon juice (or 1-1/2 tablespoons *each* fresh lemon juice and clementine, tangerine, or orange juice)
  • 1 tablespoon granulated sugar

Instructions

  1. To make the vinaigrette, whisk together the olive oil, apple cider vinegar, Meyer lemon juice (or mix of juices), and sugar in a small bowl. Alternatively, you may add the ingredients to a jar with a tight-fitting lid and shake well. Set aside. (The dressing can be made in advance and refrigerated for at least one week.)
  2. Strip the kale leaves from the stems and chop the leaves into small pieces. Discard the stems. If the leaves are wet from washing, pat them dry, and place in a large bowl. (Wet leaves can make the vinaigrette watery, thereby diluting the flavor.) Sprinkle with the salt, and massage the leaves with your fingers for about 2 minutes. The leaves will soften and become a darker green.
  3. Add the remaining ingredients, and then drizzle with enough dressing to coat the kale leaves when tossed. Season the salad with freshly ground pepper and a sprinkle of salt.
  4. Storage: The salad will keep for 4-5 days in the refrigerator.

Notes

*For optimal crunch, add the nuts just prior to serving.
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