Monday. Kale Salad. I KNOW.
Stick with me.
A couple of weekends ago, a few friends and I tried to go boating. I say tried because something ended up being wrong with the boat and we just sat on the bank (beach? what do you call the land that meets up with the edge of a reservoir?) and had a lovely picnic instead.
During that picnic, a friend busted out a wilted kale salad that was pretty much the highlight of my morning. Let’s not get into what that says about my personality.
Let’s focus on what it says about kale salads. Or at least what it says about a kale salad that was very similar to this one I’m showing you right now.
(It means that it’s darn good. happy monday.)
wilted kale salad + honey lemon dressing
- 2 bunches of kale, washed & torn into pieces
- 4 radishes, thinly sliced
- 1/2 red onion, thinly sliced
- 1/2 C sliced almonds
- 1/2 C olive oil
- 1 T sesame oil
- 1/4 C lemon juice
- 1 T honey
- handful of fresh dill, chopped
- generous pinch of salt & pepper
Combine all ingredients for the dressing in a blender and blend until emulsified. Set aside.
In a large bowl combine the kale, radishes, and red onion. Pour the dressing over and massage the dressing into the kale. Cover and let set in the refrigerator a for a couple of hours. Garnish with almonds before serving.
note: you may not need all the dressing, depending on how big your bunches of kale are…but the dressing really helps the kale (and red onions) tenderize when you let it sit in the fridge, so don’t be afraid do pour it on there and massage it in.