I know I’m a grown-up because one of my favorite parts about being home in New York for the summer was kale. I’ve yet to find this vitamin-rich leafy green in Israel, and I get envious every time I read a blog post or article about kale chips or sautÃ©ed kale. But in New York, it’s everywhere now and of course nowhere is it better than at the farmer’s market. My kale variety of choice is lacinato, perhaps because it also goes by the equally fun names of Tuscan, cavalo nero, and dinasaur kale. It’s recognizable by its rich green color and bumpy skin, and is just as good raw in salads as it is cooked any which way.
This marinated kale salad is about as good and easy as it gets. Unlike normal salads that don’t sit well after being dressed, this one only gets better. Since it can be made ahead it’s perfect for a potluck, picnic, dinner party, or to take for lunch. The parmesan can be omitted, but makes it feel a bit like a kale Caesar salad, which I greatly enjoyed.
- Juice of 2 lemons
- ⅓ cup olive oil
- 2 tablespoons dijon mustard (I like whole grain)
- Salt and pepper
- 1 small bunch lacinato kale, roughly chopped
- ¼ cup grated parmesan
- Whisk together the lemon juice, olive oil, and mustard in a salad bowl. Season with salt and pepper.
- Add the kale and toss with your hands, massaging the vinaigrette into the kale.
- Add the parmesan and toss to fully mis it in.
- You can serve the salad immediately, but it's even better if you let it marinate (keep it in a container in the refrigerator) for at least a few hours.