I know, I’m losing credibility because every salad I make is like the best salad ever. But this one is no joke. I have made it 3 times in the past 2 week, so easy, gets rave reviews. Part of what I loved about this recipe was discovering the method used for de-stemming and slicing the kale. It’s not life changing, but close. Seriously, thanks to Jackie of Marin Mama Cooks for the kale prep tutorial. My blog totally loves and admires your blog.
Lacinato Kale Salad, courtesy of Marin Mama Cooks
- 1 bunch lacinato/dinosaur kale, de-stemmed and thinly sliced
- 3 tablespoons lemon juice
- 3 tablespoons extra-virgin olive oil
- 3 large cloves garlic, minced
- pinch of fine sea salt
- pinch of freshly ground pepper
- pinch of red pepper flakes, to taste
- 2/3 cup grated Parmesan cheese – I used a bit less
Directions (you gots to check out her pics to follow this properly)
1) To de-stem the kale as well as cut it into thin strips:
- Grab a stalk of freshly washed and dried kale, holding it by the stem with one hand while placing the pointer or middle finger and thumb of your other hand around the stem just above the leaves. Pull your fingers along the stem, tearing the leaves off.
- Here is how to cut your kale into thin strips. You can also use this technique for any sort of lettuce and herbs. Take the kale leaves and lay them on top of one another and then roll them up tightly.
2) Whisk together lemon juice, olive oil, garlic, salt, pepper, red pepper flakes in a small bowl.
3) Pour the dressing over the kale and make sure to massage it well so that all the kale absorbs the dressing. When I say, “massage” your kale, I literally mean, get your hands in there and massage it.
4) After your kale is well tossed, add the parmesan cheese and toss again. Let the salad rest in the refrigerator for at least an hour.
Bonus, it tastes just as good the next day, not soggy at all.
I just have to say, today’s post is one of the reasons I love blogging. Yes, I love blogging because of a goddamned good kale salad. I discovered Marin Mama Cooks through my friend Michele’s blog and now I am sharing with all of you! Happy Monday folks.
If you can’t tell, I love a good salad. You can never have enough salad recipes. This green bean salad is pretty awesome. Love the combination of toasted walnuts, fresh green beans and vinaigrette – plus it was really pretty! Would be delish to add a little feta or goat cheese in as well if that’s your bag. Green beans are prefect this time of year and I have my favorite little sous chef to help me break the ends off, when he’s not eating them, that is.
I found this easy Ellie Krieger recipe on Foodnetwork.com (I doubled her recipe below, I don’t think 1/2 lb green beans would really serve 4 people). Served with halibut and walnut pesto and quinoa. Lovely summer meal.
courtesy of Ellie Krieger
Total Cook Time: 20 minutes
- 1 pound green beans, trimmed
- 1/4 cup chopped walnuts
- 2 tablespoons finely chopped fresh parsley leaves (I left this out, didn’t miss it)
- 1/4 cup chopped red onion
- 1.5 tablespoons olive oil
- 2 teaspoons red wine vinegar
- 2 teaspoons Dijon mustard
- Salt and pepper
- Bring a large pot of water with a steamer basket to a boil, add green beans and steam for about 4 minutes. Transfer to a serving bowl.
- Toast the walnuts in a small dry skillet over medium heat until they become fragrant, about 2 minutes, and then transfer them to a small bowl to cool. Add the parsley and onion to the walnuts and stir to combine.
- In another small bowl, whisk together the oil, vinegar and mustard. Toss the dressing with the green beans, top with the walnut mixture and season with salt and pepper. Serve warm or at room temperature
If you love green beans as much as we do, you’re gonna love this salad!
Last night I had my friends Arlene and Melissa over for our first MIHS 20 Year Reunion planning meeting. Stepping up to plan the reunion has been the best decision, I am loving these strolls down memory lane. We have been laughing so hard telling old stories, thinking about people we haven’t thought about in 20 years, it has been awesome. And we haven’t even gotten had the actual reunion yet!
The Seattle weather has been ridiculously gorgeous this past week, very atypical for May. I had wanted to make a dinner salad for the ladies and how appropriate that I brought out this blast from the past. I haven’t made this BBQ chicken salad in about 10 years, I tweaked it a little and boom, I have my new summer salad obsession (besides Jamie Oliver’s, which is more of a side salad, so I feel like I can equally obsessed with both).
Kale & BBQ Chicken Salad with Shallot Vinaigrette (courtesy of me)
- 2 bunches lacinato kale, thinly sliced (I use the ribs, when it’s sliced thin like this, I don’t mind them at all)
- 2 ears corn, cooked and kernels cut off (you could also use a can of corn, but it’s summer and corn is so fresh!)
- 1 largo avocado, diced
- 1/2 cucumber, sliced and quartered
- 1 cup cherry tomatoes, halved
- 4 green onions (white and green parts), sliced
- 1 can black beans, rinsed and drained
- 2 boneless, skinless chicken breasts
- 1/4 C soy sauce
- 1T garlic, minced
- 2T olive oil
- BBQ sauce
For the dressing
- 2T shallots, finely minced
- 1/4 C champagne vinegar
- 3t Dijon mustard
- 1/3 C olive oil
- salt & pepper
- Preheat oven to 350°. Combine soy sauce, minced garlic and olive oil and a bowl and marinate chicken for at least 20 minutes. Cook chicken breasts for 20 – 30 minutes (until cooked through) in marinade and allow them to cool down. Dice it and toss in your favorite bbq sauce.
- While the chicken is marinating/cooking, cook your corn (boiling water for 7 minutes, allow to cool down), chop up all of the veggies (save the avocados til the end so they don’t brown) and make your dressing.
- Toss the salad with the dressing, add the chicken, toss again, then serve.
It’s healthy, it’s delish, perfect summer entrée salad. They loved it. Actually, it was Melissa’s first time eating kale. Whaaaaa??? No comprende. Now I’ve converted her over to kale, yay me!
I had my cousin Hillary and her fiancé John over for dinner on Sunday and spent Saturday night watching Game of Thrones and flipping through cookbooks to menu plan. I love reading cookbooks. I had honestly forgotten how much. I get so programmed to look at blogs or the Food Network or Epicurious that I forget about my good ole cookbooks. I was perusing Jamie Oliver’s Food Revolution and The Smitten Kitchen Cookbook. I ended up selecting recipes from both, but the clear winner at dinner was the Everyday Green Chopped Salad. I think I am going to need to eat this salad at least once weekly for the forseeable future. So. fricking. good. It’s the perfect combination of crunch and vinegar and avocado.
Everyday Green Chopped Salad – courtesy of Jamie Oliver
- 1 head butter lettuce
- 2 avocados, diced
- 4 green onions (both white and green parts)
- 1/2 cucumber, peeled and sliced
- handful basil, sliced
- freshly shaved parmesan
- 3T olive oil
- 1T red wine vinegar
- 1t Dijon mustard
- salt & pepper
- Wash and roughly chop lettuce and put in a large bowl
- After you’ve cut up the green onions, cucumber, basil, put them together and roughly chop up some more
- Toss with the lettuce and coat well with dressing
- Finish with fresh shaved parmesan
Total Cook Time – 20 minutes
This salad is perfect to serve with a lighter dinner, like halibut or salmon. Definitely worthy of guests. I served with Jamie Oliver’s Crunchy Garlic Chicken, Sauteed Asparagus, and Smitten Kitchen’s Roasted Potato and Carrot Coins.