Step-By-Step Guide to Delicious Kale Salad Recipes
The new beef, the queens of greens, a nutritional powerhouse, superfood – the Kale is America’s favorite green. The favoritism is just growing! And why shouldn’t it? A kale salad is not only healthy and easy-to-make but gosh darns it, it’s delicious. Though cooking improves its texture, we cannot forget crowd-pleasing raw kale.
However, working its notoriously rough and fibrous leaves can be tricky. Explore our step-by-step guide to making scrumptious kale salad quickly with a few versatile recipes.
Steps for Cutting Kale Leaves
Step 1 – Break off Stems
Grab and place a stalk of kale on a cutting board. Hold the top of the stalk with one hand and run a sharp knife down each side of the stem. It will separate the leaves from the stem into two strips. Repeat the process with all leaves in the bunch. Alternatively, fold each leaf in half and cut away the stems using the knife.
Step 2 – Chop the Kale
Chopping big, curly leaves of kale makes it softer and easier to chew and allows the salad dressing to absorb into. To consolidate leaves for easy chopping, stack the separated strips on top of one another neatly. You can also roll the stack like a cigar for easy chopping. Now, cut across the stack into thin strips using a sharp knife. Remember, Kale leaves are fluffy. So, it is advised to stack six leaves at a time.
Step 3 – Rinse the Kale
Rinse the chopped kale in a colander. Curly and fissure leaves of kale give space to dirt and sand. But shredding leaves into smaller pieces allow dirt to rinse away easily. Keep rinsing and changing the water until you are sure that it is dirt-free and can be eaten.
Step 4 – Dry the Kale
Allow wet leaves to dry. This is because dressing may slide off of wet leaves, disturbing the expected presentation and taste of the salad. Dry the kale well with either a salad spinner or a clean and soft dishcloth. Spread the rinsed kale on the cloth and roll it up. Gently pat the folded cloth gently until the excess water is absorbed. You can dry soaked kale leaves in a microwave also.
Step 5 – Massage the Kale Leave
Coming closer to the final step, massage dry leaves with oil and salt. Put the massaged kale in the refrigerator for 20-30 minutes. It will allow oil and salt to absorb into the leaves. Take out glossy and slightly transparent leaves from the freezer and move ahead.
Step 6 – Make Your Salad
Put the leaves in salad server and toss and top with delicious ingredients and homemade dressings.
Popular Kale Salad Recipes
Kale Salad with Apples and Cheddar
Combine shredded kale leaves, apple and cheddar and almonds in a bowl. Toss it well with whisked together lemon juice, salt, garlic and olive oil. Sprinkle a pinch of Parmesan over the top.
Roasted Kabocha Squash and Kale Salad
Also known as Japanese pumpkin is a sweeter cousin of ordinary pumpkin. Put together the roasted kabocha, springy fresh kale, and dried cranberries in salad server and toss with lemon juice, salt and olive oil to your taste. You can top the salad with onion rings and cranberries.
Bacon-Onion White Bean and Kale Salad
Incorporating protein-packed white beans, onions, kale and bacon, this is a heart-healthy and jaw-dropping salad for your family. Sprinkle with chopped onion, salt, pepper and bacon for topping.
Kale with Pomegranate Dressing and Ricotta Salata
This another great make ahead salad recipe combines kale leaves, pomegranate, vinegar and Ricotta Salata in a large bowl, which are seasoned with salt and pepper.
Bonus Tip: Use tender kale for a successful salad recipe. Preferably, use curly or Russian kale, which are tenderer than black leaf kale.