KALE SALAD

I was sixty before I discovered kale, there, I’ve said it. 

For most of my adult life the word ‘salad’ has not evoked in me warm happy thoughts. But that all changed recently with the discovery of kale. For any of you who have struggled, as I have, with eating dark leafy greens, I hope this recipe makes you as happy as it has me.

Dressing:
1/2 cup extra virgin Olive Oil
1/3 cup Apple Cider Vinegar
1/4 cup honey
2 Teaspoons of Balsamic Vinegar
1 Teaspoon Dijon Mustard
2 Cloves of garlic crushed
Pinch of salt

Instructions:

  1. For the kale remove and discard the heavy thick stems. Slice the rest in thin stips, or whatever size you like your salad. 
  2. Well before you plan to eat, throw all the dressing ingredients in a blender and blend, if you don’t have a blender a jam jar with a good fitting lid works great. Give that a good shake. 
  3. Pour as much dressing as to coat the kale leaves but not drench and then toss. A lot of recipes talk about massaging the kale. That sounds a bit weird to me, just give it a good toss and leave to do it’s magic. 
  4. Just before you serve cut up an apple into little chunks and add to the salad 
  5. Add a handful of wee sweet cherry tomatoes, 
  6. Then get some goats cheese and crumble that on top 
  7. Chop some hazelnuts
  8. And my favorite addition is pomegranate seeds, they are a bit of a luxury but remember, you’re worth it :))
  9. The ingredients after the apple are my personal favorite additions but you should add whatever you fancy.