I love this kale salad. In fact, I love it so much that we had fresh batch after fresh batch night after night over spring break. It's just so simple, so healthy, and so delicious. And my kids love it, which is a bonus.
The Kale Salad That Makes Me Swoon
8 oz kale, chopped*
1/4 cup olive oil
1/4 cup rice wine vinegar (preferably unsweetened)
1 T toasted sesame oil
4 T sesame seeds
salt & pepper, to taste
Toss everything in a big bowl with your hands, massaging the dressing into the kale. This will make it a little bit more tender. Ideally, let the salad sit for about 30 minutes to let the flavors meld....though I have been known to just dig in.
*Out at my parents' home in Idaho, we can get organic kale pre-chopped, ready to go at their supermarket. This is a luxury, and probably the reason why I initially became so enamored by this salad. The prepped kale by them is curly kale + a few shredded carrots and a bit of shredded red cabbage. I think the curly kale I get out there is a lot more tender than the curly kale I find in our local supermarkets, here in CT. So, if I'm prepping it myself, I like to buy the dark green, wide leafed variety, which is called lacanito, dinosaur or Tuscan kale, depending upon your produce section. All you have to do, if it's not pre-chopped, is remove the though center vein and then either tear the kale by hand or rough chop it into bite-sized pieces. Hope you and your family enjoy this simple salad as much as we do!