Learning to Love Kale
Kale is a nutritional super-star, but many people find it less than super-delicious! However, the way you chop and dress kale can change all that. Try slicing it into thin strips, and adding lots of interesting extras. This salad is satisfying enough for a meal when served with crusty bread and sliced fruit. Perfect for a Mother’s Day luncheon, or as a side dish during your Kentucky Derby Party.
A note on kale: Dino Kale is also known as Tuscan Kale, Lacinato Kale, Black Kale, or Cavolo Nero. It is incredibly hearty with dark, blue-green leaves and has lots of earthy, nutty flavors.
Dino Kale and Carrot Salad with Curried Humus Dressing
Kale preparation
1 large bunch Lacinato Kale, sliced thinly (or any local “Dino” Kale)
2 carrots, shredded
3 scallion, chopped
¼ c roasted peanuts
¼ c raisins
Add your choice of any or all:
Romaine lettuce, chopped
broccoli florets
cauliflower florets
thinly sliced red onion
Bleu or feta cheese
Curried Hummus Dressing preparation
3 tbsp lemon juice (the juice of 1 fresh lemon)
2 tsp Olive Scene 100% Honey Vinegar
¼ tsp turmeric
¼ tsp curry
sea salt and black pepper, to taste
½ c Olive Scene medium Extra Virgin Olive Oil
¼ c hummus
Using a whisk or blender, mix lemon juice, vinegar, turmeric, curry, salt and pepper. While whisking, slowly drizzle in olive oil. Blend in hummus. Toss dressing with salad and serve.
Leftovers will hold up well overnight in the refrigerator because of the heartiness of the kale.
Anne Eren
Anne Eren is a Partner in The Olive Scene.