I had been gifted a bunch of kale and wanted to make a salad to bring to a pizza dinner. After finding a few recipes online I just decided to wing it. I will update this the next time I make it!
No salt or additional dressing needed. —Sadassa_Ulna
- Prep time 30 minutes
- Cook time 5 minutes
- Serves 4-6
- Massaged kale
lemons, one zested, both juiced
- The Gussy-ers
bacon, pancetta, or giuncarle
stalks celery, sliced thinly on the diagonal
head lettuce, rinsed, dried, and torn
In This Recipe
- Remove the central rib from each kale leaf and slice into small pieces; place in medium bowl.
- In a small bowl, add the zest of one lemon to the juice of two lemons. Pour this over the kale.
- Massage kale between fingertips. If you need to get out any aggressions and/or dislike fibrous kale, then really go to town and wring the kale out in your fists. Once it looks a little soft and bright green, set kale aside.
- Heat the olive oil in a very large pan. Saute the diced bacon until just starting to get golden; add the celery and saute an additional minute. The celery should be bright and still a little crisp. Add the kale and turn off heat.
- Place kale/bacon mixture in a salad bowl. Chop apple (reserve half of it for another purpose). Add salad greens and apple. Toss just before serving.
- NOTE: this might be good with fresh thyme and/or black pepper....
Recipe by: Sadassa_Ulna
Growing up I was the world's pickiest eater, that is, until my children were born. Karma. Neither of my parents were much into cooking; it was the height of eating fat-free or anything with oat bran added. I taught myself some basics, mostly baking, following the guidelines of a well-worn copy of Joy of Cooking. I was a ballet dancer and a teacher suggested I lose weight. As I began reading about diet and nutrition I became interested in natural foods, which led to a job at a macrobiotic natural foods market in Center City Philadelphia; this was way before Whole Foods came to the area. I learned a lot about food in general. I ate strictly vegan for a while, although I don't now, but I still like it when a recipe can taste great without butter or bacon! In short, my approach to cooking is idiosyncratic, and I don't know very much about cooking meat or proper technique. I love to bake and I am still working on expanding my palate and my repertoire. The hardest part is getting the whole family to try new things! So aside from my food status, I am an architect who likes to garden and play music. I'm married with two kids, and I hope to get a dog someday.