Two co-workers were talking about the best kale salad ever at this fancy restaurant downtown — Oak. They both noted that it was most memorable part of their meal. The salad. Can you believe that?!
That conversation got my mind going, and somehow I invented a story in my head about that salad. In my mind, it had pecans, dates, and even bacon. It wasn’t just kale, there were other greens to lighten it up. And the dressing was tangy and sweet but not overpowering. I thought about that salad so much that I went ahead and made it (because why not?).
It wasn’t until I went to write this post that I remembered the original inspiration (Oak’s famous salad), and figured I should probably look up what their kale salad actually contains. Boy was I off the mark!
Shaved Apple & Kale Salad. Grana Padano, togarashi, candied almonds.
Say what??! Kale, apples, cheese, candied nuts, you have me on the edge of my seat! But then, Togarashi?!
I guess I have to just go try the original. Until then, I’m going to pretend my own kale salad is just as famous.
Serves: 4 | Active Time: 20 minutes
Ingredients:For the Salad:
- Place kale in a salad bowl. Drizzle lightly with oil and a sprinkle of salt. Using your hands, “massage” the kale, rubbing the leaves with your hands until they are bright green and tender. This will make them easier to eat.
- Add shredded romaine and radicchio to the bowl, and toss to combine. Add bacon, dates, and pecans.
- Combine first four ingredients for vinaigrette in a small jar and shake to combine. Season with salt and pepper to taste. Drizzle over salad to your tastes and toss. Serve.