Simple Kale Salad
(AKA Copycat Kale Salad)
People often ask me if I miss New York. Of course I do! Top things I miss?
- My family/friends
- Food
- Delivery
- Pizza
- The first al fresco dinner of the season
- 10 minute shoulder massages on every other corner
Top things I don’t miss?
- Traffic
- The smell of garbage in the summer
- My shoulders feeling like they’re going to fall off from carrying my groceries, school bags, purse, and anything else that seemed necessary to carry with me that day.
This recipe is a take on a favorite salad from R&D Foods in Brooklyn. The shop is full of freshly prepared foods, irresistible baked goods, and a selection of packaged food that you’ll want one of each. Whenever I go to R&D, I get the kale salad, a chocolate chip cookie, and some BjornQorn. My sister has this waiting for me in her kitchen as soon as I land in New York.
Simple Kale Salad
Serves 4
Ingredients:
1 head of curly kale
2-4 tablespoons of olive oil
Juice of half a lemon
1/2 teaspoon salt
1/2 a red onion
1/3 cup raw sunflower seeds
A hard cheese for grating, such as Grana Padano, Parmigiano Reggiano, or Prairie Breeze
Directions:
1. Destem and trim the kale into bite size pieces. Wash and dry thoroughly. I recommend using a salad spinner and a dishcloth for drying. Place the kale into a large mixing bowl and add 2 tablespoons of olive oil. Massage very well. Add the lemon juice and salt and massage for another minute.
2. Slice the onion into very thin rounds and add to the mixing bowl.
3. Place the sunflower seeds in a pan and toast on low heat. Forget that you’re toasting them and completely burn them. Measure out new sunflower seeds and promise you won’t get distracted this time. Add to the mixing bowl when they become slightly browned and fragrant.
4. Grate your choice of cheese onto the salad. Add more olive oil, lemon juice, and salt if desired.
Question:
What foods do you miss?
Besides this salad, I miss Chinese food from Connecticut.
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