This salad makes a super side-dish or can be turned into a whole meal by serving it with a bit of grilled fish or chicken and some grain like quinoa or brown rice pilaf. Stuff it in some pita and top with a yogurt dressing and felafels. I guess the point I am trying to make is that this salad can be the foundation for a selection of tasty meals. Just writing about it is making me hungry!
Use tender kale for this. I chose the variety Lacinato. If you are growing it yourself, keep the leaves trimmed up and use the new leaves for salad. Even using tender leaves you will have to slice them into thin ribbons to produce an optimum “salad” texture.
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Marinated Fig and Kale Salad
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A crustless quiche with beets and greens, beautiful enough for company
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Beet and Orange Salad with Fennel
Cleaning your garden greens