It’s no secret that kale is the new black, and recently I did a few Google searches to gather some intelligence on exactly what all of the hoopla was about. Holy Cow. A hefty dose of Omega 3 and 6. Off the charts for vitamin A and K, and way up there for calcium and potassium.
Even though raw is a better way to keep all of the goodness intact, a little steaming or sauteing creates a critical mass of kaleness that would be tough to consume in a raw form.
Last night’s Kale Salad was possibly the best of both worlds. 20 seconds of blanching in salted boiling water reduced the mass by about two-thirds, while maintaining some of the substance of the leaves and even enhancing the color. Apples and a lemon vinaigrette added just the right tartness and shredded carrots provided the perfect color contrast.
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. fresh squeezed lemon juice
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1/3 cup olive oil
- 1 extra large or two medium-sized bunches of curly kale. Center stem removed and leaves torn into pieces.
- 1 large carrot peeled and grated or finely diced
- 1 large apple (preferably Granny Smith) peeled, cored and finely diced
- 3 sliced green onions with both green and white parts included
- Bring a large pot of salted water to a boil. Immerse kale leaves in the boiling water just until their color deepens — 20 seconds.
- Drain immediately and rinse with cold water.
- Vigorously spin leaves in a salad spinner or blot with a clean kitchen towel to remove excess water.
- While kale is drying, combine vinegar, lemon juice, salt, and pepper. Whisk in olive oil or shake vigorously in a covered jar.
- Gently toss kale, carrots, apples and onions in a salad bowl. Top with vinaigrette and toss to distribute evenly.