Real Food: Martha Stewart's Lemony Kale Salad

I happened to catch this recipe on an episode of Martha Stewart's Cooking School on PBS this weekend.  I eat tons of kale, but always mixed in with other greens, made into pesto, or packed into juices.  I have never just gone all-out kale in a salad.

This very simple recipe uses an olive oil and lemon dressing very similar to one I have used often from this book.  With that in mind, when I made this for my family I added in a clove of minced garlic with my EVOO and lemon.  Depending on your love for garlic, you might want to use a very small clove, or a half-clove.  The garlic was quite dominant-in a good way- with the whole clove.  Also, I substituted toasted pine nuts for the hazelnuts as I had those on hand.  As I ate, I decided toasted walnuts would really make this.  That's what I'll do next time.  The nuttiness of toasted walnuts works so well with kale, like in this pesto recipe from Real Simple.

I had to will myself to stop eating this salad.  It's nutty and crunchy, fresh and filling.  (Not to mention boat-loaded with nutrients.)  The kids liked it too- and requested we eat it again for dinner that night- Boom!

This salad is great to eat immediately, but if you let it sit for an hour or so the flavors come together nicely; and the kale is so sturdy it holds up.  This could not be easier for a weeknight.

Since I always have tons of kale on hand, this is a new regular for us.  I don't know why I didn't think to throw this simple dressing on kale before this, since I use it in other places.  Then again, that's what this Real Food series is all about; finding new ways to incorporate simple, good food into our lives.  Sometimes it just takes a little reminder, and we're inspired!

Lemony Kale Salad

from Martha Stewart's Cooking School, Episode 103

Ingredients

• 1 tablespoon lemon zest
• Juice of 1 lemon
• 1 clove minced garlic (my addition)
• 1/4 cup extra-virgin olive oil
• 8 cups coarsely chopped kale, ribs removed
• 1/2 cup shaved Parmesan cheese
• 1/3 cup toasted blanched hazelnuts, coarsely chopped
• Coarse salt and freshly ground black pepper

Directions

1. In a large bowl, whisk together lemon zest, lemon juice, minced garlic (if using) and olive oil until well combined. Add kale and toss to coat. Add Parmesan and hazelnuts; season with salt and pepper. Toss before serving.