There is a time for brownies, but that time is not today. After a few weeks of pretty indulgent food (Jazzfest and all the Cajun, Cinco de Mayo and soooo many margaritas) I need to step up my healthy game this week. Which means kale salad.
I actually looooove kale salad. I have no issue eating it instead of a sandwich and french fries, and it takes very little work to put together.
Here is my favorite recipe:
1/4 cup olive oil
2 tbsp lemon juice
2 tbsp champagne or white wine vinegar
3 mashed garlic cloves
1 minced anchovy (not required, but I like them!)
dash of coarse salt
pinch of red pepper flakes
1 bunch of kale, any type
1/4 cup shredded parmesan, and a few shavings for the top
1 tbsp breadcrumbs
1. In a large bowl, whisk olive oil, lemon juice, vinegar, garlic cloves, anchovy, salt, and red pepper flakes together to make the dressing.
2. Add kale and toss to coat it. Let it sit at room temperature for 15 minutes or so. This softens up the kale and takes some of the bitterness out.
3. Add grated cheese and breadcrumbs just before serving, topping with a few shavings.
Note: you can refrigerate this until it's cold again before serving after step two, but I don't mind it a bit warm. This also keeps in the fridge for about two days.