Which kale for salad

Hi Sarah! Maybe it was just taking a little longer to load or something. Hope you enjoy this! More Comments. Shredded Kale Apple Salad This is my favorite easy kale salad! It compliments so many meals and uses ingredients that you can easily get year round. Lemon juice: In a pinch lime juice will work too.

Be sure to use fresh. Apple cider vinegar: White wine or red wine vinegar can be used instead. Honey is another great option. Salt and pepper: Season dressing with a fair amount. Kale: I make this with curly kale but Tuscan kale will be tasty too. Apple: Pears are another great option. Carrots: No great subs here, just omit if you are out. Slivered almonds: Substitute with walnuts or pecans. Sharp white cheddar: Other options are yellow cheddar, gouda, provolone, Colby or Swiss or feta.

Red onion: Green onions will work as well. How to Make Kale Salad with Lemon Dressing Make kale salad dressing: In a mixing bowl whisk together olive oil, lemon juice, apple cider vinegar, maple syrup, dijon mustard and season with salt and pepper to taste. Let rest in fridge while preparing remaining salad ingredients.

Prepare kale leaves: Remove kale leaves from thick ribs. Rinse and run through a salad spinner to dry well. Recipe: Vegetable-Barley Salad. Kale leaves have a natural waxy coating that is great for protecting them from rain.

Unfortunately, it also protects them from salad dressing, which does not make for a delicious salad. Rubbing the leaves with oil before dressing them actually removes this waxy coating, so that the leaves better absorb the dressing. Light, dainty vinaigrettes are no match for kale. A thicker, creamier dressing will weigh the leaves down a little bit.

Seriously, this is a thing that people do. Instead of just tossing the kale leaves in dressing with salad tongs, use your hands to really mix everything together and make sure you've coated every leaf. Roasting the kale will soften it and make it a little bit sweeter.

You should be familiar with the most commonly available types of kale, so the next time you're shopping for the stuff you'll know exactly which kind you should pick up for a given recipe.

Here's what you'll come across at the grocery store most often:. Curly kale gets nice and crispy on a white pizza. This stuff is everywhere. The curly edges crisp up beautifully when exposed to the oven's dry heat, and they taste great when cooked in an almost-dry skillet. It's a little bit tough compared to other varieties, so if you're going to eat it raw, it needs to be gently massaged with a bit of salt and acid like lemon juice or vinegar ; that said, when treated properly, it lends a delicate, feathery texture to salads , and those crinkly edges make for a dramatic presentation.

It goes by a lot of different names, but whatever you want to call it, this is our rock. This is our favorite child. This is the kale we love to cook—and not cook—the most.