Today: Amanda has a punchy kale salad for you, plus two secrets for making all the other kale salads you know even better.
I know you need another kale salad recipe like you need another artisanal pickle, but I swear you'll love this one. And even if you don't, I have a mixing technique to offer that you can apply to the other 37 kale salads in your life.
Here's how to make it:
My kale salad was inspired by one I used to pick up at 'wichcraft, near our old office. I liked that it was a bit wilted and very tangy, and the kale's mineral leaves were smartly paired with anchovies and thyme.
The first secret to making this salad is making it in advance. Plan 5 minutes for putting it together, and give it at least 20 to sit before serving.
The second secret is in the tossing of the salad -- in fact there should be no tossing. When it comes time to dress it, keep your salad tongs in the drawer. Your hands are all you'll need.
You want to grab handfuls of the stuff and firmly squeeze and mash the leaves as you mix them. Treat them like a shirt you're hand-washing. This mashing helps break down the leaves and really works the dressing into them.
Then give the salad a rest before serving, and taste and adjust seasoning once more before taking the salad to the table.
Like all kale salads, this one is great for picnics, and with roasts of any kind. Add shaved parmesan and a hard-boiled egg and make it a work lunch.
Inspired by 'wichcraft
1 small garlic clove
Salt and freshly ground black pepper
1/2 Meyer (or regular) lemon
4 tablespoons olive oil
1/4 small red onion, very thinly sliced
1/4 teaspoon fresh thyme leaves
6 cups packed lacinato (dinosaur) kale
Photos by James Ransom
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now