Recipe Thursday: Lemon Kale Salad

I joined a book club a few years ago. I knew better but I dream about compatriots that share the same sort of ideas I do and want to get together and talk about them. I was uncertain about this group – though they were all very nice and funny and smart, we were just very different. They had a way about them that I will never have, I can’t really articulate what way that is, I just know I don’t and won’t have it. Their ideas came from Atlantic Monthly and likely The New Yorker, mine come from anywhere and everywhere – the weirder the better. I stayed for about 4.5 books and then we parted ways. But up until our realization that we were not a good match, we drank some wine, ate some foodstuffs, and vaguely talked about the books we read.

I didn’t get any really good new authors out of our brief relation but I did get this salad. It’s so good. It’s crazy good. My child loves it, I love it – everyone who has tried it, loves it. It’s addictive – there is something about the massaging/salting/garlic & lemon process that makes it impossible to stop eating. In fact, if I ate this salad as often as I want to, I’d probably fit in an airplane seat better (not that I’m going on an airplane any time soon). It’s smashing – and holds up really well, even until the next day.

Lemon Kale Salad

Serves 4-6 as a side, unless you can’t stop eating it yourself

2 bunches Curly or Red Russian Kale (stems removed, ripped into bite-size pieces, rinsed)
a shake or two of Coarse Sea Salt
drizzle or two of Olive Oil
1 Tbsp minced Garlic (or more to taste)
2-4 Tbsp Lemon Juice (or 2 Lemons, to taste)
1 little tub (8oz) of Ciliegine Mozzarella Balls (halved, saving a little juice from tub)
2 cups (or 8oz) of Cherry Tomatoes (halved)

Optional (to make it extra sexy, though it doesn’t need it):
1 cup Kalamata Olives (pitted and halved)
1/4 cup toasted, sliced Almonds

The secret is really in the process: massage your rinsed/ripped leaves with a shake of Coarse Sea Salt and a drizzle of Olive Oil until you feel the leaves start to break down a bit (sometimes a little liquid is in the bottom of the bowl when you are done) – you don’t want them mushy but you want to feel them give (about 5 minutes of good rubbing).

Add all the other ingredients, stir, and taste for seasoning – feel free to add more lemon, garlic, salt to the bowl as necessary.

I think we’re going to put some Salmon steaks on the grill and eat this tonight! Enjoy!

birhday girl

Published by Rachael M Rollson

creative life-learner

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