Kale Salad

Kale isn't just for adding to other dishes and roasting. It makes a great salad green. The leaves are really dense and it holds up to refrigeration very well. It won't wilt as quickly as other salad greens. The trick to making it work for you is adding and acid (like a lemon vinaigrette) and letting it sit in the fridge for a few hours. 


The leaves will become slighly more tender and turn the most amazing shade of green. 


I use it to top my sandwiches or just when I want something easy and green on the plate.


Here it is on a roasted fish summer sandwich...

Here's a picture of the kale salad after is sits overnight...

And here's a picture of my Greek Tuna Salad Sandwich...

Ready?


Kale Salad


1 Bunch of Kale, stems removed and chopped into 1" pieces
Juice of 1 Lemon
2-3 Tbsp Olive Oil
Pinch of Salt
Pinch of Pepper 


Combine the lemon juice, olive oil, salt and pepper. Pour on top of the chopped kale and stir well to cover as much of the leaves as you can. After a few minutes you'll start to see the leaf texture change a bit. Cover and refrigerate for several hours or over night and use as a side or to top sandwiches.