Kale & Parsley Salad

02 May 2012

Poor kale. It's probably more popular than it's ever been and so many people still don't know what to do with this great vegetable. You can vary kale salads endlessly as long as you remember to slice the kale leaves into thin strips and that kale wants a bit more dressing than you'd normally use on lettuce. 

serves 4

  • 1 bunch kale, any variety (less crinkly types are easier to slice)
  • 4 tablespoons olive oil
  • 2 tablespoons lemon juice or white wine vinegar
  • 2-3 cloves garlic, minced
  • 4 tablespoons cheese, feta, chevre, or parm
  • 1/2 cup parsley leaves
  • 2 radishes sliced thin
  • 1-2 good-sized jerusalem artichokes, peeled and sliced thin
  • Salt & Pepper to taste
  • 3 hard boiled eggs

Pull the kale leaves from the ribs. Wash the leaves well and spin dry. Stack and slice kale thin several leaves at a time. Wash and spin dry parsley and pick leaves from stems. Mix garlic, olive oil, lemon juice or vinegar, salt and pepper.

Season kale and parsley with salt and pepper in a spacious bowl toss in crumbled cheese, sliced radishes and jerusalem artichokes, and chopped or broken eggs. Drizzle dressing around the bowl and toss well until everything is evenly coated and serve.

PS. If you leave out everything but the kale, oil, lemon, garlic, salt and pepper you'll still have an amazing salad. Promise.