The Best Kale Salad Recipe, Ever—Plus My Easy Trick To Make All Kale Taste Delicious

Wherever you go, it’s kale, kale, kale. But when it comes to your own relationship with kale, maybe you have some doubts. Is everyone else really eating that much kale? Are they enjoying it as much as they say they are? Because when you have kale, you always do the same thing, and it’s a little bland. Well, I’m here to tell you the secret to great kale: Massage. Yup, just give those leaves a little fondle—rub them between your fingers for a few minutes—and that roughage will turn silky-smooth. Take it from me. I have great kale all the time. Now you, too, can brag to your friends that you were up eating kale all night and it was a-ma-zing. Phew, is it hot in here?

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Kale & Fennel Salad

Ingredients

  • 1 bunch green or black kale, ripped from stems, massaged and sliced into thin strips
  • 1 head fennel, shaved thin
  • ¼ c pepitas (shelled pumpkin seeds), toasted*
  • kosher salt and freshly ground pepper, to taste
  • parmesan cheese and pomegranate seeds (optional for garnish)

For the vinaigrette

  • 1 small shallot, finely minced
  • 1 tbsp. champagne vinegar
  • juice of 1 Lemon
  • 2 tsp. dijon mustard
  • 3 tbsp. olive oil

Directions

  • Combine the kale and fennel in a large bowl.
  • In another smaller bowl, combine the shallot, vinegar, lemon juice, mustard, olive oil and a generous pinch of salt; whisk until emulsified. Pour over the kale and fennel, and toss to combine.
  • Let the salad sit for at least 15 minutes to allow kale to tenderize.
  • When ready to serve, taste and add more seasoning if necessary, and then sprinkle with pepitas.
  • For a savory twist, add parmesan cheese; for a sweet one, try pomegranate seeds. Or go crazy and add both!

*You can add the pepitas untoasted, but heating them up gives them a nuttier flavor and crispier crunch. To toast the pepitas, place them in a dry skillet over medium heat and heat for 1-2 minutes, stirring very frequently, until slightly fragrant and golden brown. Remove them as soon as they’re done so they don’t burn.

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