Everyday Kale Salad
A short list of fresh ingredients pair with pantry staples to deliver a kaleidoscope of flavors, colors, and textural appeal while offering a flexible base upon which to build.
Ingredients
For the Vinaigrette
- ¼ cup (56ml) olive oil
- 2 tablespoons (30ml) apple cider vinegar*
- 2 tablespoons (30ml) freshly squeezed orange or clementine juice
- 1 tablespoon minced shallot
- 1½ teaspoons (10g) honey
- 1 teaspoon (5g) Dijon mustard*
- ½ teaspoon kosher salt (plus an extra sprinkle for the kale)
- ¼ teaspoon freshly ground black pepper
For the Salad
- 1 large or 2 smaller bunches (~14 ounces) lacinato kale**, ribs removed and thinly slivered (10-12 cups once chopped)
- 1 medium apple, thinly sliced or chopped (I leave skin on)
- ⅓ cup (38g) dried cranberries or cherries
- ⅓ cup (38g) toasted sliced almonds or chopped salted almonds (I love smokehouse almonds)
- ⅓ cup (38g) crumbled feta or coarsely shredded sharp cheddar or smoked Gruyere
Instructions
- For the vinaigrette: (yield: ~½ cup) In a small bowl whisk together the olive oil, vinegar, orange juice, shallot, honey, Dijon, salt, and pepper. Or add to a Mason jar, screw on the lid, and shake well. (Tip: If you have a few extra minutes, sprinkle the salt over the minced shallot and let it sit for 10 minutes before adding the remaining ingredients. This will mellow the shallot. No shallot? The salad is still worth making. Simply omit.)
- For the salad: Place the thinly sliced kale in a large bowl. Sprinkle lightly with salt (I use about ¼ teaspoon here. If watching sodium, you may omit.) and massage the kale—literally squeeze bunches of it with your hands—for a minute or so, or until the leaves soften and become a deeper shade of green. (You may skip this step altogether if kale is tender enough for you already.)
- Add the apple, cranberries, almonds, and cheese. (Tip: If expecting leftovers, I sprinkle the plated servings with the almonds for best crunch.)
- Drizzle with about a ⅓ cup of the dressing and toss to evenly coat. Add more dressing to taste and refrigerate any leftover for later use.
Notes
* I have used red wine vinegar instead of the apple cider vinegar specified in the vinaigrette. It's worth making if you don't have the latter, although the flavor is more pronounced. Alternatively, you could try a white wine vinegar if you don't have ACV. Also, my original recipe did not include the Dijon, so while you may omit, I now use it as I think it enhances the flavor.
** Also called Tuscan or dinosaur kale, lacinato kale is more tender than curly kale, although I’ve used the latter and it works well. The size of kale bunches varies widely, so check the weight, or plan on 8-10 packed cups once chopped.
Storage & prep-ahead tips:
• The vinaigrette may be made in advance and will maintain freshness for about 2 weeks. Covered and refrigerated, the dressed salad will keep for up to 4 days.
• The kale may be chopped up to a day in advance and kept in an airtight container or sealed bag.
• The salad may be prepared and dressed early in the day and then refrigerated (covered) until ready to serve. In this case, I wait to add the cheese and nuts, but even when fully combined, the salad will taste great over time. Leftovers keep for 3 to 4 days, making this salad great for lunches and dinners throughout the week. The vinegar in the dressing preserves the color of the apples and the overall freshness. Best way to prepare the kale? Strip the leaves away from the tough stems, and then stack the leaves and roll into a tight “cigar” (you can fold over the skinnier ends before rolling), and then slice very thinly (⅛- to ¼-inch wide) with a sharp knife. One more thing: I often roast a couple of sweet potatoes and add them to the salad as well. Virtually any roasted winter squash would be lovely too.
• The vinaigrette may be made in advance and will maintain freshness for about 2 weeks. Covered and refrigerated, the dressed salad will keep for up to 4 days.
• The kale may be chopped up to a day in advance and kept in an airtight container or sealed bag.
• The salad may be prepared and dressed early in the day and then refrigerated (covered) until ready to serve. In this case, I wait to add the cheese and nuts, but even when fully combined, the salad will taste great over time. Leftovers keep for 3 to 4 days, making this salad great for lunches and dinners throughout the week. The vinegar in the dressing preserves the color of the apples and the overall freshness. Best way to prepare the kale? Strip the leaves away from the tough stems, and then stack the leaves and roll into a tight “cigar” (you can fold over the skinnier ends before rolling), and then slice very thinly (⅛- to ¼-inch wide) with a sharp knife. One more thing: I often roast a couple of sweet potatoes and add them to the salad as well. Virtually any roasted winter squash would be lovely too.
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