Strawberry Kale Salad

In California, we are spoiled. Not only do we have kale year round, but we have strawberries as well. So, it seems only natural to pair the two: beautiful green, slightly bitter kale with bright sweet vibrant strawberries. So, here’s my take on it. One caveat: how you cut your kale will greatly affect the flavor of this dish. Some people massage their kale with a little olive oil and salt to relax the tough leaves and remove some of that bitterness. Although this does work, for this salad, I like creating a light, fluffy (yes, fluffy) texture from the curly kale I use. How do you achieve such fluffiness, you may ask? Chiffonade your kale. Remove the stems, stack the leaves, roll them tightly into a cigar shape and slice ever – so – thinly. The taste and texture turn out remarkable.

This is what I’m talking about – super thin/chiffonade – it may take a few more minutes in prep time, but once you try your kale salads this way, you’ll never do otherwise!

Kale Chiffonade

 

And here’s the salad of the hour:

Strawberry Kale Salad Overhead

 

 

Strawberry Kale Salad

 

 

Strawberry Kale Salad

 

Yield: 2 to 4 servings

 

Vinaigrette:

1 small shallot, peeled and diced small

1 ½ tablespoon aged balsamic vinegar

2 tablespoons red wine vinegar

¼ cup extra-virgin olive oil, plus more for drizzling

 

In a medium container with a tight fitting lid or medium bowl, combine the shallot and vinegars. Let sit for 5 minutes. Add the olive oil, close the lid tightly, and shake well to combine, or, whisk to combine the ingredients if using a bowl.

 

Salad:

1 bunch curly kale, stems discarded, leaves stacked, rolled and sliced finely (chiffonade)

½ cup sliced almonds

¼ cup roughly chopped pitted deglet noor dates

8 ounces strawberries, hulled and sliced thinly

2 ounces ricotta salata cheese, crumbled

kosher salt, to taste

freshly ground black pepper, to taste

 

In a large bowl, mix the kale, almonds and dates. Add the vinaigrette and mix to combine. Add the strawberries and cheese. Fold gently to combine. Season to taste with salt and pepper. Divide into bowls and serve with a drizzle of olive oil.

 

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One thought on “Strawberry Kale Salad

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