Trust me when I say that this is a no-fail simple salad that goes with EVERYTHING! Chicken, steak, fish – it can be fluffed up with some extra ingredients or is delicious alone. Add this to your rotation and impress everyone at your next party!
The key to making kale more edible in a salad is massaging it with the dressing! The combination of vinegar and olive oil helps to break down the fibrous texture and make it way more enjoyable to eat. Pour 1/3 to 1/2 of the dressing on the kale (depending on size) and literally massage it like you would someone’s shoulders. Set aside to let wilt! Before and after seen here
I dream about this salad. I love that it is simple enough to work as a side for whatever meal you’re cooking or can stand alone with a little extra fluff. Here is what you’ll need:
2 bunches of fresh green kale
12-15 fresh brussel sprouts
Separate the kale leaves from the stems and rip apart into smaller pieces. Place in a bowl. Add 1/3 – 1/2 of the dressing and massage kale until wilted. Set aside for 15 minutes until soft! Chop the brussel sprouts and sprinkle on top of kale. Shave manchego fresh off the rind on top (I use this thing). Top with the rest of the dressing and toss!
4 tbsp. extra virgin olive oil
2 tbsp. apple cider vinegar
1 spoonful dijon mustard
salt + pepper
Mix together and taste. If it tastes too bitter/sour from the vinegar and mustard, add a little bit more olive oil. If it tastes too heavy on the olive oil, add a couple dashes of vinegar and/or mustard. It should taste balanced! I don’t personally measure so this is a guess, just play around as you go! This will last in the fridge for a week, too! I make in mason jar with a lid to store.
If you want to make this salad an entree, I love to add roasted salmon or rotisserie chicken with sliced cucumbers, pomegranate seeds and slivered almonds! Yummm.