If I’m not writing and I’m not cooking, it’s likely that I’m editing. You’d think eating would come after cooking, but I spend more of my time editing. Playing with words and ideas.
Right now I’m helping two wonderful photographers put together a book about taking pictures (I’ll let you know when it comes out). For weeks now I’ve been immersed in photo-lingo, such as depth of field, white balance, and rule of thirds.
In photography, the rule of thirds has to do with composing pictures, but around here I have a different take on it. My rule of thirds has to do with recipes and cooking. If I try a new recipe and I like it so much I make it three times in a week, then it’s good enough to share with you. This salad is one of those things.
Not only did I make this salad three times in a week, I’ve probably made it ten times in the past three weeks. Clearly, I am hooked.
The recipe inspiration comes from a few places. Melissa Clark’s fantastic new cookbook In the Kitchen with A Good Appetite
has a version that Heidi tweaked and posted on 101 Cookbooks. There’s another version that comes from a Dr. Weil recipe that ended up on Sara’s Sprouted Kitchen. I’m going to give you my version, because I do things a little differently, but any of these would get you a fantastic salad that is delicious and pretty darn impressive on the nutritional scale as well. It’s also easy to make.
Delicious, healthy, and easy—that might just be my new rule of thirds.
has a version that Heidi tweaked and posted on 101 Cookbooks. There’s another version that comes from a Dr. Weil recipe that ended up on Sara’s Sprouted Kitchen. I’m going to give you my version, because I do things a little differently, but any of these would get you a fantastic salad that is delicious and pretty darn impressive on the nutritional scale as well. It’s also easy to make.Delicious, healthy, and easy—that might just be my new rule of thirds.
This salad is almost like a Ceasar made with kale, but the dressing packs a lemony wallop and has no anchovies. Instead olive oil and lemon juice are mixed with plenty of garlic (if you find it too lemony or too garlicy, you can always add more olive oil to mellow it out) and tossed with ribbons of Tuscan kale and crunchy chunks of toasted bread.
Where my version diverges is that I toss the toasted bread crumb chunks straight into the dressing, so they soak it up and become lemony, garlicy flavor-bombs that nestle and hide in the shreds of kale. Don’t be scared off by the idea of raw kale, this salad is good. It’s made kale-lovers out of some serious skeptics.
Where my version diverges is that I toss the toasted bread crumb chunks straight into the dressing, so they soak it up and become lemony, garlicy flavor-bombs that nestle and hide in the shreds of kale. Don’t be scared off by the idea of raw kale, this salad is good. It’s made kale-lovers out of some serious skeptics.
RULE OF THIRDS KALE SALAD
I make this salad for myself—a large single portion I eat for lunch, or for dinner with an added cup of soup. The following recipe makes one large portion, which could be split in two as a side salad to a larger meal. Or you could multiply the ingredients based on how many guests you have.
1 tbs olive oil (plus additional for drizzling, if you like)
1 tbs lemon juice (plus additional for drizzling, if you like)
½ tsp garlic
¼ tsp salt
2 tbs pecorino or parmesan cheese, grated
1 half-inch slice of French or sourdough bread, toasted until dry and crunchy
2 cups of kale (Tuscan or dino kale is best), washed and cut in thin ribbons
ground pepper or crushed red pepper flakes to taste
In a large bowl, whisk the olive oil and lemon juice with the garlic until smooth. Add the salt and a few grinds of black pepper (or some crushed red pepper if you’d prefer). Add half of the cheese and mix until smooth.
Crumble the slice of toasted bread (this is a great use for stale bread) into small pieces and toss with the dressing. Add the kale and toss until the bread is evenly distributed. Taste and add a little more oil or lemon juice, if desired.
I first made this in my new kitchen, before I had fully unpacked. I was able to find the Microplane grater but not the garlic press. I used the grater for the garlic and the cheese and have been doing so ever since. It makes a smooth even garlic paste, and cheese that melts into the dressing. If you have a fine-grained Microplane, I’d highly recommend pulling it out here.
I should mention that there are some pretty big flavors in here—lots of garlic and lemon, which pleases me. If you don’t share my palate, you can increase the olive oil. You can also massage the kale with the salt a bit, which will mellow out the flavor. Make sure to cut the ribbons thin.
I should mention that there are some pretty big flavors in here—lots of garlic and lemon, which pleases me. If you don’t share my palate, you can increase the olive oil. You can also massage the kale with the salt a bit, which will mellow out the flavor. Make sure to cut the ribbons thin.
Twitter
Flickr
RSS
o.k., o.k. Guess it's time to give this salad a go. As you mentioned, a lot of folks have been singing its praises of late and I actually love kale so I'm not quite sure what the hold up is. Thanks for the nudge.
I've been loving kale-as-a-salad lately too. We had a similar "mock caesar" at Il Bucco in NY last spring. It just tastes so healthy! I'm looking forward to a kale-ful winter!
yum. yumm. yummy.
That sounds yummy! I think I will give raw kale a try!
delightful!!! A few months ago I had a grilled kale caesar salad that reminds me of this. It's been haunting me…MAKE ME MAKE ME MAKE ME. You recipe has given me that push. Thanks Tea!
I love love love this salad. I tried this for the first time a few months ago and thought it packed a flavour (& i'm sure a nutrient) punch to the guts. Yum. Love your version with the bread & dressing
Looking foward to your photo book!
As far as salad goes, it look delish, with garlic! Yummy! I do not use Kale enough so I will now.
Looking for more kale recipes…this sounds lovely. I will be trying it for sure. : )
Delicious looking salad! Love that I have another way to serve kale now!
I stopped by your blog today. The salad looks delicious.
Ann
This salad recipe looks delicious and your photos are absolutely amazing.
Elana
WOW! This sounds so simple… and delicious! I just cant wait to try it!!! Thanks for sharing!
oh i love the big bread chunks. I tell you, I CRAVE this salad. SO simple and good for you, and every time I am hungry lately, I wish for a big bowl of this. Could be worse
Hope youre well!
I have been making this since I saw it on 101cookbooks….I love love LOVE this salad. So much, in fact, that I have been making it at least twice a week and singing its praises to anyone who will listen. Thanks for sharing your variation!
I just found your blog, and I'm so happy I did! Now I know what we're having for dinner tomorrow–the lovely kale salad, with the kale from our garden. Thanks for sharing! Look forward to reading more.
This was a tough salad to like. Bitter and sour.
DP–so sorry you didn't like the salad! It does have some strong flavors (I like lots of lemon). I will update the recipe to include this sort of a warning. Don't want people to be taken by surprise. Thanks for the feedback.
Tara, this is my absolutely favorite salad right now. I can't stop making it! I've made it with both curly kale and Lacinato/Tuscan kale and have been sending your recipe to the masses. Every time I make it for dinners, "everyone" wants the recipe – so I of course gladly share your post! Thank you!!!
Love, love, LOVE this salad!
Love your take on this Tea! xo
Hi, Heidi!
People would be worried if I admitted how often I eat this salad. So addictive.