Chopped ultrathin in a style called a chiffonade, kale is a perfect bed upon which to build your salad dreams, says Emily Grosvenor.
Since it is one of the most nutrient-dense foods on the planet, with vitamins A, K, C, B6, manganese, calcium, copper, potassium and magnesium to boot, kale is pretty much the Tempur-Pedic of salad beds.
Try these simple combinations to become a kale fan for life.
Apple of your eye
Sweet and tart apples make kale salads meet all of your taste requirements for sweet, bitter, sour and umami.
Try them sliced thin paired with pistachios and feta, and mix gently with a dressing of fig vinegar and high-quality olive oil.
Spinach-less
The classic spinach salad combination of bacon, grape tomatoes, hard-boiled egg and red onion gets an updated nutritional boost by replacing the spinach with kale.
Toss in a vinaigrette made with warm bacon fat, olive oil and your favorite balsamic.
Citrus is the star
Citrus is the star of this salad, which pairs the leafy green with thin-sliced fennel, shaved Parmesan and vinaigrette of lemon and olive oil. For a sweet touch, add a thin-sliced Nashi pear to the mix.
A protein punch
For a dinner salad with a protein punch and plenty of good fats, add pieces of turkey or chicken, chopped walnuts and scooped, diced avocado.
Dress with your favorite balsamic vinaigrette and season with salt and pepper.
Veggies deluxe
Veggies abound in this kale salad with grated carrot and diced roasted beet. For extra crunch and the perfect mellowing creaminess, add some thin-sliced almonds and crumbled goat's cheese.
Toss in a vinaigrette with fresh dill or make a creamy dill dressing with plain yogurt, olive oil, dill and garlic.
Caesar salad
If you're a fan of Caesar salad, you'll adore a kale-centered version pairing the leafy green with sliced sardines and Parmesan. Simple and packed with fatty acids, it's a plated nutrition bomb.
Make a dressing of minced garlic with lemon juice and high-quality olive oil.
Rethink the radish
Rethink the radish in this design-friendly stunner where the contrast of red and green makes the plate. Slice the radishes as thin as possible and toss them with the kale, sliced green onions (or chives) and a generous handful of pumpkin seeds.
Dress with good old apple cider vinegar and olive oil and you've got a plate to celebrate early summer.
- Zester Daily and Reuters Media Express