Kale is my most favorite vegetable. We usually eat at least two or three big bunches of it a week. Now that it is summertime and I really don’t want to turn the stove on, we eat a variation of this kale salad more often than I care to admit. After all, I am suppose to be running a food blog and trying all of these new recipes all the time, right? However, when it is summertime, especially in the Pacific Northwest, I generally eat a lot of fresh and raw foods and about 75% of my diet is berries.
This kale salad is way tastier than you think it will be. Lemony, cheesy dressing, crispy breadcrumbs, and pleasantly chewy kale? Yes, please.
A Raw Kale Salad
1 bunch of lacinato (aka dino, tuscan, or black) kale, washed, stems stripped, and sliced into think ribbons
1 clove of garlic, peeled and grated with a microplane
2 tbsp (or more) grated parmesan cheese OR nutritional yeast (this is a fairly common vegan ingredient and can be found at whole foods or similar stores, and it really tastes sort of cheesy)
big pinch of crushed red pepper
olive oil, salt and pepper
fresh bread crumbs, well toasted and crispy
Make the dressing:
In the serving bowl, grate in the garlic and the zest from the lemon. Add the lemon juice, red pepper, cheese/nutritional yeast, and a generous pinch of salt and pepper. Whisk in olive oil, a couple of tablespoons, until the dressing is thinned out. If you need more liquid, add a bit of water or vegetable stock. Toss the kale in the dressing. You can let the kale marinate and break down a bit or just serve it as is. Top with the toasted bread crumbs and enjoy!
Note: Sometimes, I add a ripe avocado to this, by mashing 1/3 in with the dressing and cutting the rest into small cubes and add it to the salad with the kale. The acidic dressing will keep the avocado from browning.
Oh, and I have starting making this summer’s jams! Today i made this delicious vanilla rhubarb jam. Yum.