I have been on a massive kale kick lately, only a few years too late. Is kale even cool still?
I gotch your back buddy. I still think you’re cool.
I use to think kale was the food people pretended to like if they wanted to be healthy and I trudged along attempting to get enthusiastic about it too. Turns out that was wrong though, it can actually be quite good and it is one of my most common ingredients now.
I am not sure when my turning point came, it sure wasn’t hidden kale recipes…. those I just won’t get. But a few years ago finally found a kale recipe I liked and then I learned that I loved kale in soup and lately, but probably not last, this salad.
Everyone in my family, other than the poor hubs who is probably quite sick of this, enjoys this salad and it was even a welcome addition to our Thanksgiving table. I keep it pretty basic kale + the best balsamic dressing ever (slightly biased…) + usually another add in such as thin red onions, homemade croutons, or if feeling extra festive cranberries.
As for the balsamic dressing, it probably should have its own post it’s so good. I try to keep it on hand as we have tried it with just about every cold and hot salad combo out there and have yet to find it lacking. If you give either a try, let me know what you think! Tag me on instagram because I love seeing when y’all make my recipes.
To help support my family’s kale habit the following recipe(s) include affiliate links to products I recommend. Purchases through the links cost nothing extra but I earn a small commision.
- If using the fish sauce use a fork to mix the mustard and anchovy paste. You can add a touch of the vinegar to thin it, but don't make it too thin or it won't mix in.
- Whisk everything but the olive oil together in a large bowl.
- Slowly drizzle in the olive oil while whisking.
- 1 bunch kale
- ~1/3 cup balsamic dressing (recipe above)
- 1-2 oz parmesan cheese, thinly grated
- Optional additional add-ins (I like it best with just one of these):
- ½ small red onion, thinly sliced
- a handful of dried cranberries
- a handful of croutons
- Stem the kale (aka remove the "skeletons of kale" if you ask my 4-year-old). Wash and dry the kale best you can. Rip into bite-size pieces.
- To massage the kale put the kale, a pinch each of salt and pepper, and a little drizzle (1-2 tablespoons) of the dressing into a bowl. Massage the kale by squeezing and rubbing for a few minutes until the kale becames a darker more vibrant green and has reduced in size about ⅓.
- Drizzle in additional dressing until well coated.
- Add the parmesan and one of the add-ins.
Last but not least I figured I better warn you that if you ask a 4-year-old to be your visual production assistant, cranberry snitching might happen 🙂 31 hubbies do a better job.