Yes, you read that right: I’m posting a recipe for a very delicious/vegan/low-fat kale recipe. Why? Because I’ve made this a couple of times for different events (including a graduation party we went to last night) and people tend to ask for the recipe. That and I’m waiting for a YouTube movie to upload in the background, a video for a class I’m teaching right now.
So if you only come here for MOOC stuff, comp/rhet stuff, or my witty academic job market banter, move along. If you want to try a kick-ass kale salad recipe, read on.
Kale is one of those vegetables that has come to me in adulthood. Because my parents didn’t like it (nor did they like a lot of other veggies I enjoy now, things like beets and brussel sprouts), I never ate it. In fact, as I think about it, I’m not sure I ever had it before we started getting it regularly as part of our share when we were doing the whole CSA thing. Anyway, I know it’s all trendy right now, but I still like it.
This recipe is actually based on one that they were passing out at the Food Hole one day a few months back. I’ve changed a few minor things, but this is basically from them, at least originally.
Salad
4 cups (or so) of cleaned and chopped kale
Half of a large apple, diced up
1 cup thinly sliced celery
1/3rd cup walnuts, light chopped
1/3rd cup raisins
Dressing
2 tablespoons Dijon mustard
1 tablespoon red wine vinegar
The other half of that large diced apple
1/3rd cup walnuts
A pinch of salt and pepper
A tablespoon or two of water and/or olive oil, just to loosen the dressing up
How to
- Put all the salad stuff into a large bowl and toss. I prefer the Tuscan kale (aka dinosaur kale aka black kale) and I’m not that crazy about the bagged “baby kale” I’ve seen lately, but whatever kale you want. Heck, this would probably work with another green if you’re not into the kale, but I’m here to tell you, try it with the kale first.
- Put all the dressing stuff into a blender and let ‘er rip. I have one of those emersion blender thing and not a proper “let’s make some cocktails” blender nor one of those Vitamix things, so the dressing I get takes a little work. Even after everything is mixed, mine is usually too thick, so I thin it out with a tablespoon or two of olive oil or water.
- Toss it all up and eat it. Because kale is nice and hardy, this is the kind of salad you can make and leave out for a party or whatever for a while before it gets all soggy and gross.