|Love how this Raw Kale Salad marinates before it's served.|
For a few years now I've been growing kale. I started with Red Russian Kale, a milder variety that's good for salads, and I loved it in Red Russian Kale and Red Cabbage Slaw. This year I grew dark green Curly Leaf Kale, and after I heard about raw kale salads with dark green kale on several food blogs, I decided to try it. I mentioned to my neighbor Brooke that I'd made a salad with raw kale that's marinated for an hour before you eat it, and she had the idea of serving this mixed with some other types of lettuce, which I think would also be good, but I ate the raw kale salad just like you see it in the photo, and really enjoyed it.
The hour of marinating time really softens the texture and flavor of the kale, but I'd say this salad is only for people who really like the slightly bitter flavor of dark greens. I used the smaller leaves of kale from my garden to make this, which I recommend if you have garden kale. Kale is also a great cold weather plant, so it's not too late to plant some if you're doing some fall gardening.
I washed and dried about 8 oz. small kale leaves in the salad spinner, then thinly sliced it. (If you have larger kale leaves, cut away the stems before you slice the kale.)
Then toss the kale with the Pecorino or Parmesan cheese.
Whisk together the lemon juice and olive oil.
Use a wooden or plastic spoon to toss the kale with the dressing, rubbing with the spoon so some oil is "massaged" into the kale. Then let salad sit for 1 hour. Toss again before serving.
Raw Kale Salad with Pecorino (or Parmesan) and Lemon
(Makes 2-4 servings, adapted from Kale Salad with Pecorino and Lemon at The Kitchn.)
6-8 oz. raw kale leaves, washed, dried, and sliced into strips
1/3 cup (about 1 oz.) coarsely grated Pecorino or Parmesan cheese
2 T fresh squeezed lemon juice
2 T extra virgin olive oil
sea salt and fresh ground black pepper to taste, for serving
Wash kale leaves and spin dry or dry with paper towel. If the kale has thick ribs, cut them away, then slice into ribbons about 1/2 inch thick. Put kale strips into a plastic or glass salad bowl. Add coarsely grated cheese, and toss.
In a small bowl, whisk together the lemon juice and olive oil. Pour over kale and cheese, then use a large wooden spoon or plastic spoon to stir the salad, "massaging" the dressing into the kale leaves so they're all well coated with dressing. Let salad sit at room temperature for 1 hour.
After salad marinates for one hour, stir, season to taste with sea salt and fresh ground black pepper, and serve.
South Beach Suggestions:
This nutritious salad would be a good side dish salad for any phase of the South Beach Diet or any other type of low-glycemic eating plan.
More Salad Ideas with Kale:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Red Russian Kale and Red Cabbage Slaw from Kalyn's Kitchen
Esalen Kale Salad from Jane Spice Recipes
Massaged Kale Salad with Grated Root Vegetables and Avocado from I Heart Kale
Raw Kale Salad with Oranges from Elana's Pantry
Cauliflower and Kale Salad from Steamy Kitchen
Raw Kale Salad from Albion Cooks
Crazy Simple Raw Kale Salad from Diet, Dessert, and Dogs
Kale and Carrot Salad from Food in Jars
Kale Salad with Spicy Peanut Dressing from Dishing Up Delights
Kale Slaw with Peanut Dressing from The Kitchn
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)