Marinated Kale Salad
By: Chris Paulk
Published: Friday, April 22, 2011 - 10:15pm

Ingredients




1/2 bunch KALE
2 tablespoons FRESH LEMON JUICE
1 1/2 tablespoons OLIVE OIL
3/4 teaspoon DIJON MUSTARD
1 “TAMED” GARLIC CLOVE
1 whole FRESNO PEPPER
2 tablespoons TOASTED PINE NUTS
FRESH GRATED PECORINO ROMANO

Preparation

1 STEM THE KALE AND TEAR INTO BITE SIZE PIECES. RINSE TO CLEAN.  DRAIN AND DRY LIGHTLY. SET ASIDE. 2 IN A LARGE BOWL, MIX THE LEMON JUICE, OLIVE OIL AND MUSTARD UNTIL WELL BLENDED. 3 SLICE THE GARLIC CLOVE AN THE FRESNO PEPPER INTO VERY TINY JULIENNE STRIPS. ADD TO THE LEMON JUICE MIXTURE. MIX WELL. (WE LIKE IT HOT-SO WE ADD THE ENTIRE PEPPER). 4 ADD THE KALE TO THE LEMON JUICE MIXTURE, TOSS WELL AND SET IN THE REFRIGERATOR FOR UP TO 1/2 HOUR, TOSSING ONCE OR TWICE, WHILE IT’S MARINADING. 5 ADD THE PINE NUTS AND TOSS AGAIN. 6 DIVIDE THE SALAD ONTO PLATES AND TOP WITH THE CHEESE. 7 SERVE IMMEDIATELY.

About


This is a take on a wonderful salad we had at one of Tom Douglas’ restaurants. It’s incredibly simple, tasty satisfying and easy to make. Use either Lacinato or Dinosaur Kale for the best texture. You’ll like this salad so much, you want to make it nearly every day. Healthy and hearty, you’ll want it to feed it to everyone you love.
*NOTE: WE CALL IT “TAMED GARLIC”. IT’S THE MARINATED GARLIC YOU OFTEN FIND IN THE OLIVE BAR AT THE GROCERY STORE. IT HAS A LITTLE LESS BITE AND HOTNESS, THAN A FRESH GARLIC CLOVE, BUT EQUALLY DELICIOUS.

Comments:
Chris Paulk

For a delicious twist- add some fresh orange slices!