I am just going to Shake, Shake, I Shake It…

IMG_3925Shake it up that is.  I so wanted to name this salad Shake it Off Kale Salad, but really it just did not seem to make sense.  However since Little Miss Mixture is a Taylor Swift fan, I have heard this song almost as much as Let it Go recently and I cannot seem to get it out of my head.  So as I was standing in the kitchen shaking my salad this is exactly the beat the salad was created to.

I have posted a couple of kale salads now and each one is different.  That is what is so great about kale and some of the other greens. They have versatility.  I have been a fan of spinach for this reason  for a decade or so, but when we began eating kale a couple of years ago I was skeptical.  It took being a member of a CSA (Community Supported Agriculture) group where week after week I got bunches of greens for me to get comfortable with them and really start to enjoy eating them and cooking with them.  The thing I love most about kale is how it stands up to dressings and marinades.  I find the longer it marinates the better it taste.  Do you know what that allows you to do?  You can literally prepare a kale salad one day and enjoy it off and on throughout the next 3-4 days.

That is exactly what I do with a couple of kale salads that we enjoy.  Here is one that I put together the other day.

IMG_3925

Shaken Kale Salad

1 Bunch of Kale

1 Apple, cut into chunks

1/4 cup Dried Cranberries

4 Tbsp. Olive Oil

1 Tbsp Honey

3 Tbsp Lemon Juice

1/4 tsp. Ground Black Pepper

Place all ingredients in a glass bowl with a tight fitting lid.  Shake well.  Place in refrigerator to marinate for at least 4 hours.  Remove from refrigerator and shake a few times.  Enjoy.

* Since the dressing includes lemon juice the apples hold up well.  Though I do like to add some for extra crunch by the third day.IMG_3924

 

Similar related salads

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Spinach, Apple, Mushroom Salad

Kale Salad with Walnuts

Kale Salad with Walnuts

Simple Kale Salad

Kale Salad with Parmesan & Walnuts

 

Kale Salad with Walnuts

I love taking recipes that have been tested and tried and altering them slightly to make them more to our taste, or at least fit our taste at a given meal.  This recipe was adapted from one recently published by Smitten Kitchen.  I make a basic kale salad that combines lemon juice and olive oil as many homemade dressing do, and Little Miss Mixture has always requested dried cranberries tossed in hers.  So when I saw this recipe and realized our meal actually included raisins on the night I was going to try the Smitten Kitchen Kale recipe, I decided to take advice from Little Miss Mixture and the result was a very well received accompaniment to our dinner.

 

Kale Salad with Parmesan & Walnuts

 

 

 

½ cup walnut halves

 

¼ cup dried cranberries

 

1 Tbsp. white wine vinegar

 

1 Tbsp water

 

¼ cup panko bread crumbs

 

1 garlic clove, minced

 

3 Tbsp. olive oil

 

2 cups Kale, washed, and chopped

 

¼ cup parmesan cheese shavings

 

Juice of 1 lemon

 

 

 

  1. Prepare walnuts: Heat oven to 350 degrees. Toast on a baking sheet for about 10 minutes. Allow to cool.
  2. Prepare cranberries: Ina small saucepan over low heat, bring white wine vinegar, water, and cranberries to a simmer for at least 5 minutes.
  3. Prepare breadcrumbs: Toast breadcrumbs, minced garlic, and 1 Tbsp of olive oil in a skillet, cast iron works great.
  4. Put prepared kale in a bowl and add walnuts, cranberries. Add remaining olive oil and juice of the lemon. Toss to coat kale. Add shaved Parmesan cheese and breadcrumbs just before serving and toss again. Enjoy.

Kale Salad with Parmesan & Walnuts

DSC_9821 Kale Salad with Walnuts

Kale Salad

When we first started eating kale about two years ago I had no idea what to do with it.  Since then I have used it in just about everything we make just as I would spinach, but we still seem to enjoy this basic Kale Salad.  It is simple and my go to salad if I have fresh kale.  I am not sure recipes can get much easier than this.

Simple Kale Salad

1 bunch of Kale or as much as you think you want to make.*

Lemon Juice – whatever you have on hand (juice of a fresh lemon or the bottled stuff approx. 1 Tbsp.)

Olive Oil – 1-2 Tbsp depending on the amount of Kale

Chili Powder, about ½ – 1 tsp. this can vary based on amount of Kale and your taste preference.

** just for Little Miss Mixture toss some dried cranberries in

 Toss all ingredients together to ensure Kale is coated and enjoy.

 *Kale unlike many other greens does not get limp. It withstands olive oil better than its relatives. So you can easily make a larger batch of this and allow it to hang out in the refrigerator for a day or two or you can eat it all at once.

Simple Kale Salad