I can't exactly explain why "more, different, salad" makes me so excited when I'm facing the prospect of a month of salad with dinner every day. Maybe it's just that the greens I've eaten all winter have tended to be what I've frozen last summer and fall. Or maybe I should have been buying more hardy greens in winter and doing this then - but better late than never, I suppose.
Joining my lettuce based salad lineup this year is :
Shredded kale salad
- 1 bunch kale, sliced into thin shreds or ribbons (you can even leave the center rib in where it's not 1/2" thick)
- 2-3 tbsp apple cider vinegar or lemon juice
- 1 tsp salt
- 1-2 cloves crushed garlic
- 1 tbsp olive oil
Put the kale in a bowl, add the salt, garlic, and vinegar/lemon juice, toss thoroughly, and let sit for at least 30 minutes. This step will tenderize the kale.
Then add the olive oil and toss together, adjust seasoning to taste.