I don’t like kale. I tried cooked kale, kale chips, and even some raw kale on a sandwich. I don’t like it. A lot of friends have raved and raved about the kale salad served at Tavern and Kayne Prime and insisted that I would like it despite my hatred of kale, but I was dubious. Plus, there are so many other great vegetarian items on the menus at both restaurants (no, really), that I didn’t feel compelled to try the kale salad.
But not long ago, I finally tried it. Wow. It was fantastic. As good as everyone said. I still can’t even believe it. I love that kale salad. Like everyone else does. And, luckily, my friend, Morgan Levy of Nashvillest has a recipe to make it. She’s forwarded it and forwarded it and I’ve forwarded it and forwarded and now I’m sharing it here. Even though most everyone already has it. D’oh.
Anyway, I will tell you a couple of things that aren’t in the email. First, it’s not exactly health food. Sure, kale’s good for you, but I think it’s really the parmesan that makes it tasty (and palatable to kale haters). Second, it’s not exactly easy to make. I have a 10-cup Cuisinart and it took four or five (I lost count) different rounds in the food processor to run through that bunch of kale. To be fair, that might not have been so annoying except I made two batches at the same time. After washing and ribbing two bunches of kale and some ten times through the processor, I was really tired of that kale.
But then I tasted it. And it was worth it. So, try it.
Chopped Kale Salad
1 large bunch kale, washed, de-stemmed, and chopped finely to tabbouleh texture
the juice of 1 fresh squeezed lemon (about ⅛ cup)
⅛ cup extra virgin olive oil
½ cup finely grated parmesan (crumbles rather than strips)
½ cup golden raisins or currants
¼ cup pine nuts or slivered almonds
1 teaspoon red pepper flakes (optional)
salt and black pepper to taste
In a small bowl, whisk the lemon juice and olive oil until it is emulsified. Drizzle over the washed and chopped kale. Toss to coat evenly. Sprinkle the grated parmesan over the kale and toss to coat evenly. Add in raisins/currants, nuts, and red pepper flakes if using. Toss to distribute throughout. Generously season with salt and pepper.
When I prepared the salad, I opted for storebought grated parmesan that I picked up at Lazzaroli. And I used golden raisins and pine nuts instead of currants and almonds. The result was delicious.