Just can’t seem to get enough kale. Love it. So healthy for you. So filling. What I also love about it is how well it keeps in the fridge. I bought a good sized bunch the day we got back from New York almost 2 weeks ago. Still was going strong when I took it out yesterday to make a little salad to take to the shop. Kale is also so great as it does not wilt easily, making it super transportable for salads for lunch, picnics, whenever. I just put the vinaigrette in the container first on the bottom and put the kale directly on top. When I am ready to serve it, I just shake the whole thing around, and the salad becomes perfectly dressed.
For the vinaigrette, maple syrup helps tremendously to add a bit of sweetness and take away any bitter the kale might have. In a bowl add a big dollop of Dijon mustard. To that add a few good glugs of maple syrup. Then the juice of one lemon. Salt & pepper. Then whisk in extra virgin olive oil until it all incorporates. Finally add Parmesan that has been grated super fine. Combine all for a flavorful vinaigrette.
I most times like to add dried cherries or cranberries to the salad. Yesterday it was cherries. Tear up kale into bite sized pieces, being sure to omit the tough spine. I just tear around the spine and discard them. Once all is mixed together, add another sprinkling of Parm to the top of the salad. I had it alongside Beecher’s mac & cheese, for a hearty, tasty lunch on a rainy day at the shop.