At the risk of turning into a parody of a Brooklyn parent, I have to tell you about my latest kale salad. Oy, that sounded bad, but I’ll fall on my chef’s knife for the sake of the kids. This kale salad, for some inexplicable reason, was a huge hit with the under-seven crowd at my niece’s first birthday, on Friday.
Nephew after nephew of mine clamored for the greens. The salad was as popular as hot buttered corn. More popular, even, with my nine-year old, Nina. As the eldest of the group, I asked her why she liked it so much. “I don’t know, it’s just delicious,” she said. Okay, you can’t argue with that. And she’s right. It is delicious.
The other nice thing about this salad is that it is very easy to make—there’s no cooking involved. None. There is a bit of chopping, though, and that’s the trick. The kale must be cut in a chiffonade, which is a fancy term for thin, long strips. Here’s how you do it.
- Strip the kale from the thick center rib and wash the leaves well.
- Stack them lengthwise as best you can on a cutting board.
- Roll the stack as tightly as you can.
- Using a large chef’s knife, repeatedly slice the roll perpendicular, as finely as you can manage.
- When you’ve reached then end of your rolled stack of kale, you will have a chiffonade.
After that, simply toss the kale with lemon juice, olive oil, and salt, and let it sit for a few minutes while you gather the rest of your dinner and get your friends, family, and other guests to the table. That’s all there is to it.
Kid Friendly Purple Kale Salad
- 1 head purple kale
- 1/2 lemon, juiced, or to taste
- Olive oil, to taste
- Salt, to taste.
Wash and then cut the kale in a chiffonade.
Toss well with lemon juice, olive oil, and salt.
Let rest about ten or more minutes.
Note: As much as I enjoy making, eating, and blogging about this recipe, it is entirly Santa Maria's.