Kale salads can be really good or not good at all. The secret is massaging the kale and adding enough acidity and liquids so that the leaves relax a bit and it’s not just like, well, chewing on leaves.
{serves 2 or 1 hungry person}
- 1 bunch lacinto kale
- 1 handful dried cranberries
- 1 handful pepitas
- juice of 1 orange
- 8 oz cooked chicken (I used some we’d bbq’ed last night but this is pretty much up to you)
- generous dash of ‘Everything but the Bagel Seasoning’ (Trader Joe’s)- if you don’t know now you know- I put this stuff on everything
- heaping spoonful capers
- 1/2 avocado
- 2 soft boiled eggs
- truffle pecorino- or plain pecorino
vinaigrette:
- 1 tbsp dijon mustard
- 1/2 tbsp caper juice
- a generous splash (or even a glug) of red wine vin
- cut kale along stems so you get a flap on either side, then slice it into small strips
- put prepped kale in a big bowl then squeeze the orange juice into the bowl and massage the kale, like I mentioned the acid from the orange juice helps break down the sometimes tough kale leaves so this is the most important step! Give it a nice massage
- bring water to a boil in a small sauce pan, bring it down to a simmer and gently slip your eggs into the water, leave simmering for 5-8 minutes (5 for a very runny yolk), then transfer to an ice bath (I suggest using a slotted spoon)
- in a small jar, bowl, or if you’re conveniently at the end of your mustard container, add dijon, caper juice and red wine vinegar and shake or stir until incorporated
- pour this vinaigrette over the kale situation and use tongs to toss
- then add pepitas, dried cranberries and Everything but the Bagel Seasoning and toss once again
- let sit in the fridge to marinate; meanwhile peel eggs, slice chicken, avocado and pecorino
- when ready to eat assemble all these components on top of the kale and you’ve got yourself a kale salad!
© 2018, domenicadreamsofcalamari. All rights reserved.
