The Green Fairy Returns

Written by Stefanie on February 24, 2011 – 8:30 am -

I find that kale salad is peace on the earth that is my I imagine my blood humming with pleasure whenever I eat kale salad.  I eat it so often that I had to change it up for variety.  One of my favorite variations on the theme - what shall I call it - Cilantro Ginger Kale Salad.

I have taken to making large salads.  They don’t last as long as you would think, because everyone eats them up so quickly.

Use one or 2 bunches of kale and 1 bunch of cilantro

1/2 inch square to 1 inch square of young ginger, chopped very fine
1 clove of garlic, chopped very fine or crushed through a garlic press
Juice of 1/2 lemon or 1 lime
1/4 c olive oil
1/2 tsp salt
1/4 tsp ground cayenne

It is important to remember that the proportions in the dressing should be adjusted to taste and to the size of the salad. If you are using a LOT of greens, you may need to add a little more olive oil and lemon. This salad is no fun if it is dry. Kale leaves need to be dressed and pressed into submission for eating.   When it is done right, it is a very satisfying salad, so don’t get caught up in trying to skimp on the olive oil.

Pour the dressing over the chopped greens and mix it in by squeezing. The squeezing softens the kale and distributes the dressing well.

Add tomatoes after mixing OR if your dressing is too lemony, add some chopped tomatoes before you mix by squeezing. This neutralizes the lemon taste somewhat and balances it out.

Remember: Green is gorgeous!

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Posted in Healthy Foods, Recipes |

One Response to “The Green Fairy Returns”

  1. By Will on Mar 26, 2011 | Reply

    I think I’ll try this. I grow a lot of kale and use it mixed in with my salads and also steamed. I like it better in the late fall and winter when the frosty temperatures in the garden seem to make it sweeter. Once temps warm up in the spring, it is not as good tasting to me. It is probably the healthiest leafy green you can eat!

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