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Guest Post: Kale Salad

February 8, 2012

Twoguysandakitchen is experiencing some technical difficulties at the moment (no Internet), but they have asked me, a friend of twoguysandakitchen, for a guest post. So, without further ado, here goes!

This past Friday, I had the most revelatory kale salad at The Misfit in Santa Monica, CA. If you live anywhere close by, definitely go check it out. If you don’t, or you prefer to ignore the orders of internet strangers (good for you), here is a recipe that is, as most things are, good enough.

You will need:

  • A bunch of kale – I like to buy the bags from Trader Joe’s for convenience
  • Olive oil
  • Sea salt (or regular, no one’s watching)
  • Golden raisins
  • Sunflower seeds
  • Lemon

Optional:

  • Beets
  • Avocado
  • Red onions
  • Regular raisins?
  • Other fruits?
  • Some sort of cheese

Rinse and wash the kale, particularly if you purchased yours from the farmer’s market because sometimes you don’t notice but there will be dirt residue and then you will cook it and end up eating dirt with your wilted greens. Not that I would know.

Here’s the important part. Soak your kale in  the salted water overnight. No one said this was going to be easy, okay?

Now, at the restaurant, they do this fancy thing where they julienne the kale into fine slivers, which make them super delicious and not rough. However…I don’t do that. But you could! Let’s respect each other’s choices, okay?

So! Take your kale, julienned or otherwise, and pour in olive oil. If you don’t julienne it, it may behoove you to massage the kale a little bit, so that it is more tender. If you think that’s weird, that’s cool, too. Respecting choices.

Throw in the golden raisins and sunflower seeds. Squeeze the lemon over the kale salad. That’s pretty much it. Because I’m gross and am okay with the garbage plate method of eating, I also throw in whatever I happen to have on hand – red onions are nice, avocado, chopped up roasted beets, avocadoes…what have you. The chopped kale salad at the Misfit also uses the most ethereal goat cheese (ETA: oh my god, that is expensive cheese), but I bet some shaved Parmesan would taste nice, too.

The best part is, because kale is not a wuss like some others (ahem, spinach), this salad tastes even better the next day as the flavors will intensify. Theoretically, you could make this Sunday night and live off it for a few days. Again, not that I would know.

Thank you, and until next time!

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From → cooking, dinner, recipes, salad

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