Kick-Ass Kale Salad

So, this is a slight departure from the things I normally post on my blog. But since I've been spending the last six months being overly domestic, living in this sweet old house's upstairs apartment (Oh my god, it's the best thing!) and cooking, cleaning and sewing and generally house-wifing, I figured it kind of fits!

Also everyone keeps asking for this recipe and this is easier and prettier than just typing it out. Every. Time. 

Okay so this is THE BEST kale salad I have ever had. Literally, I've heard the words "This is the best Kale Salad I've ever had. And I don't even like/eat kale." So many times, it's starting to be like a theme song or something. Or maybe not. That could be weird. Anyway.

Here is the original kick ass kale salad recipe from Nicole MacPherson published on Yummy Mummy that I started with, but my recipe has strayed so far from this one, it's more like a base than anything else.

Okay. So what you will need:

1 medium/large head kale
1 asian pear, diced into bite size pieces (substitute a fuji apple if needed)
1/2 cup walnuts, toasted (optional)
1/2 cup Parmesan cheese 

4 tablespoons olive oil
3 tablespoons Apple Cider vinegar (I especially like the Braggs brand)
2 teaspoons garlic powder
1 teaspoon onion powder
4 teaspoons nutritional yeast
2 teaspoons of Braggs Liquid Aminos (King Soopers now carries this along with the yeast!) 
A medium clove of garlic put through a garlic press
A teaspoon of honey
A dash of garlic salt and fresh ground black pepper (a healthy dash)
1/2 teaspoons chili flake (optional)
2 teaspoons chicken style seasoning (Optional) (it's vegetarian and slightly harder to find, but delicious!)  

•Wash and then remove kale leaves from the stems and chop into bite-sized pieces.

• For the dressing: Whisk together olive oil, apple cider vinegar, garlic & onion powder, nutritional yeast, fresh garlic, honey, braggs, salt and pepper, chili flakes and Chicken Style Seasoning (if using).

 Taste it to see if it is to your liking. If it needs something, go ahead and add it. 
Think of it as adventure cooking. And when in doubt, add more yeast. 
• Once, whisked together, pour over kale pieces in a bowl. Using your hands, massage the dressing into the kale until it is all covered. Like all the way covered. Your hands will taste delicious. 
 • Set aside and let rest at least 20 minutes before serving. 

NOTE: this can be made 24 hours in advance. Kale does not get soggy.

 • Before serving top with chopped asian pear, toasted walnuts and Parmesan cheese. Feel free to mix that goodness around. 

 •  NOTE: to toast walnuts, heat a nonstick frying pan over medium heat. Add walnut pieces and cook, stirring and flipping, for about five minutes, or until walnuts are golden brown and fragrant. Allow to cool before topping salad.

And that's it. 

However, never underestimate the power of a kick ass kale salad. You may just feel pretty kick-ass, yourself. 

(Total disclosure: I stole this image off of google. That's definitely not my unfreckled hand)


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