A few weeks ago I saw Chef Michael Simon make a raw kale salad on The Chew. He sliced beets up real thin and cut the kale into ribbons. Then made a vinaigrette out of red wine vinegar and olive oil.
I was immediately intrigued.
So I picked up a huge bunch at a local farm and whipped up my first ever salad inspired by the one I saw. The result was nothing short of amazing!
You may think I'm nuts, but I'm sitting here next to this…
I couldn't WAIT to polish off the leftovers, which I did while prepping the photos for this post.
It was seriously delicious. The greens were hearty, there's no doubt about it, but the flavor from the simple dressing and the red onion just kept me digging in for more. It was so fresh and so tasty! The feta added a saltiness and the cranberries a nice sweetness that permeated the whole salad.
I WILL be making this again, TODAY since I still have a bunch of fresh kale leftover!
Here's what I did…
- About 2 cups of fresh kale with stems removed (~150g)
- 1 parsnip sliced thin
- 1 carrot sliced thin
- ¼ of a red onion sliced thin
- 3 tbsp red wine vinegar
- 2 tsp olive oil (10g)
- 2 pinches of Kosher salt and a pinch of ground black pepper
- 1 tsp dried oregano
- 1 tsp minced garlic or 1 large clove minced
- 20g of dried cranberries
- 2 oz feta cheese (60 g)
Pull the stems off and wash the kale leaves. I used a salad spinner.
Grab a bunch of the kale and slice it into thin ribbons. Add the cut kale to a large bowl.
The kale I got was straight from the farm. It was amazingly fresh!
Slice the parsnip, carrot and onion as thin as possible and add them to the bowl.
In a small bowl add the vinegar, salt, pepper, oregano, garlic, and dried cranberries. Whisk and mash the cranberries a bit letting them flavor the dressing.
Pour the dressing over the kale and veggies.
Toss everything together making sure to coat all the leaves with the dressing. This is best done with hands, believe me, I tried the spoon first. 😉
Cover and let sit in the fridge for at least 2 hours.
Once you're ready to eat add the feta and toss.
Now, I got two nice sized servings out of this and I let the second serving sit overnight with the cheese. I don't think it made that much of a difference and it might have been even a little better. So you could add the cheese in earlier if you like. I'm sure it will be just as good if not better.
Here's the nutritional information for ½ the salad. I'm providing WWP based on the totals. If I was counting I'd probably just tally up the cheese, oil and cranberries, but I'd rather provide the total max possible points and let you be the judge.
|Servings||Amt per Serving|
|2||½ of the salad|
|250||13g||5g||old: 5||new: 6|