Tender Kale Salad

Every day we hear how raw vegetables are purported to be rich in enzymes and beneficial to our digestive systems.  For the past several years, all I hear about it Kale, Kale, Kale in everything from salads to juices. I don’t know about you, but many people, including me, have issues with digesting raw vegetables like Kale. That leafy green is often too thick to chew. It might not be so bad if it were tender and crisp like other salad greens.

I have to confess, not often, but once in a while I love to eat a kale salad and wish it to be more tender, easier to eat and digest.  So, here is the trick that I created to make a kale salad that is all the things that we wish it were, including delicious!  

RECIPE | TIP's N Tricks

Take a bunch of  Dinosaur Kale (Lacinato) and juliene into thin strips.
Toss with some lemon juice, a bit of salt and some finely chopped shallots.

Place in the freezer for 2 - 3 hours.

Remove from the freezer and toss in your choice of other salad ingredients like grapes, cherry tomatoes, thinly cut fennel, toasted almonds, goat cheese and your choice of dressing.

A simple vinaigrette of lemon juice and olive oil is delicious!

Bon Appetit!