Kale Salad

Something shifted this week. I’d like to think that is was because I found some words and started writing again. It feels good. I feel more like myself. I hope it sticks around. Last night I made dinner. Not really an exciting thing for a food blogger, but it has been a while. I was most excited about the main dish, a Spanish Potato Tortilla, but what tasted the best and I find myself scraping the dish clean and wanting more today is the kale salad. I even took a picture of my lunch for you.


See, raw kale strips, garlic bread crumbs, dried cranberries and blueberries with a little lemon juice, olive oil and parmesan cheese. So stinkin’ simple and yet something happens with the pepperiness of the kale and the sweetness of the blueberries and the saltiness of the garlic. I think I will make more tonight. It’s good the day you make it, but it’s even better the next day after a rest in the refrigerator over night. I feel a little silly bringing you kale after the homemade ice cream earlier this week. Please forgive me and then find yourself some kale.

Kale Salad

This salad is kind of based off this salad, but really only in the fact that they both have kale. Honestly, this recipe is more like a suggestion. Add nuts or seeds, add peaches instead of blueberries, whatever sounds good.

2 tablespoons course breadcrumbs (Panko or homemade)
1 teaspoon olive oil
1 small garlic clove, finely chopped

1/2 a bunch of  lacinato (aka dinosaur/Tuscan) or purple kale (4-6 leaves)
1 Tablespoon olive oil
Juice from 1/2 a lemon
splash of white wine vinegar
1/4 cup dried cranberries
1/4 fresh blueberries
1 ounce shredded parmesan cheese (about 1/4 cup)
salt & pepper to taste
pinch of sugar (optional)


Over medium heat, lightly toast breadcrumbs, olive oil and garlic clove until fragrant and golden brown. Set aside to cool.


Wash and dry kale leaves, remove leaves from tough stem and thinly slice. You should have kale ribbons when you are done.

In a large bowl, toss kale, cranberries, blueberries, parmesan cheese, olive oil, lemon juice, splash of white wine vinegar. Toss to coat. Add salt and pepper and taste. If it is to tangy add a pinch of sugar or a bit more olive oil.

Allow to rest either at room temperature or in fridge for at least 10 minutes, longer if you can, even overnight in a sealed container.

Just before serving add breadcrumbs and toss to mix.


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