Kale! You either love it or you hate it. BUT this recipe is for all the doubters. Even if you “hate” kale with a passion, give this a try. I can almost guarantee your tastebuds will thank you!
For the salad:
- 2 bunches of kale (either curly kale or straight (lacinto/dinosaur) kale work
- 5 radishes
- 4 dates
- parmesan cheese
For the dressing:
- Olive oil
- Vinegar (red wine or balsamic depending on your preference)
- Red pepper flakes
Cut the kale into thin slices (if you have the ability to shred it, you can also shred it, but cutting works fine). Throw in a bowl. Slice the radishes really thin, like see through thin. Throw in the bowl with the kale. Slice the dates. Throw in the bowl. Top with as much parmesan cheese as your little heart desires.
To make the dressing, whisk 1/3 cup olive oil, 2 tablespoons of vinegar, a teaspoon of salt, a pinch of red pepper flakes, and 1 tablespoon of honey together in a small bowl. Pour that dressing over the salad.
The key to kale is making it softer and less bitter, so using your hands work the dressing into the kale mixture (massage the kale!) for about 30 seconds. This will soften it up and make it easier to chew!
Serve close-to-immediately after (although it will keep overnight the kale gets a bit too soft for my taste). ENJOY! Did you like it? Did I convert you to kale?
*this recipe is adapted from one found in The Founding Farmers Cookbook- a great cookbook and an even better restaurant in Washington D.C.