Simple Kale Salad Recipe
by Sarah Amyot and Chef Monica Alvarado
Kale salad. Two words that may not sound exciting, but don’t knock it until you try it! Chef Monica Alvarado from Bread and Butter Kitchen shares her recipe for a simple kale salad that may turn kale haters into kale lovers.
Ingredients: 1 1/2 cups extra virgin olive oil 1/3 cup fresh squeezed lemon juice (from 2-4 lemons) 4 garlic cloves, peeled and crushed flat with the side of your knife 1/2 tablespoon kosher salt 1 bunch kale, approximately 12 ounces shaved Parmesan – measure this with your heart or 1 cup will do Serves 4-6 Chef Tip: Use good quality extra virgin olive oil in dressings. Make sure it’s 100% and not mixed with lesser oils. Seasons Olive Oil & Vinegar Taproom in downtown Annapolis offers great options.
Preparation: 1. Combine lemon juice and kosher salt in a small bowl. Slowly whisk in olive oil until combined. Add garlic cloves and set aside to steep for at least 10 minutes. The longer it sits, the better it gets! 2. Prepare the kale by washing thoroughly and removing leaves from stems. Discard the stems and gently tear leaves into smaller pieces or use a knife to cut into ribbons. Take time to massage the kale leaves gently; this makes it softer, more tender, and easier to digest. 3.Whisk your dressing again and taste. Pour approximately half of the dressing over your kale. Massage the dressing into the leaves to ensure all the leaves are coated and tender. Taste and add additional dressing, as desired. 4.Add Parmesan and toss. 5. Serve and officially prove to your guests that kale can be delicious.
APRIL 2025 | 89
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