Once, at ABC Kitchen in New York City, I had an amazing kale salad. So I thought I’d give it a try to replicate at home. Imagine my surprise when my kids went from saying “Do I have to try it?” to “This kale salad is delicious! Can I have more?” When I made it a second night in a row, my little one shouted, “YAY! Kale salad again!”
I know. I have a weird family. But it really is good. And easy to make.
Kale Salad with Lemon Dressing
Make sure the kale is really fresh and happy looking. Then wash it in a salad spinner. I add salt to the water and really massage the kale to soften it up a bit. Rinse it two or three times, then roll up the leaves and chop into thin bits.
Toss with this dressing:
- ½ lemon
- 1 Tablespoon white wine vinegar
- Salt (to taste)
- 4 Tablespoons olive oil
- Grate some of the lemon’s skin (about a third to a half of it). I used Meyer lemons for this, but you can use regular lemons. Use organic since you are using the peel. Squeeze the juice into a bowl with the grated skin.
- Put in the vinegar, salt, and olive oil and stir until emulsified.
Pour on the salad and enjoy!