The Pioneer Woman Tasty Kitchen
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Kale Salad with Strawberries

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Level: Easy

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Description

This is a delicious salad made with a surprising ingredient – raw kale. The dressing is sweet and tart. The strawberries add a zing that really sets it apart.

Ingredients

  • 1 bunch Kale (curly Works Best)
  • 1 pound Strawberries, Sliced
  • 1 can Mandarin Orange Segments (11 Ounce Can)
  • 2 Tablespoons Sesame Seeds, Toasted
  • _____
  • FOR THE VINAIGRETTE:
  • 2 Tablespoons Shallots, Minced
  • 2 whole Lemons, Juice & Zest
  • 2 teaspoons Dijon Mustard (or To Taste)
  • 2 teaspoons Sugar Or Honey (or To Taste)
  • 1 Tablespoon Fresh Thyme, Chopped
  • 1 teaspoon Kosher Salt, Or To Taste
  • 2 teaspoons Pepper, Fresh Ground (or To Taste)
  • ½ cups Extra Virgin Olive Oil (or To Taste, Use Good Quality Oil)

Preparation

Fill a large mixing bowl with tap water.

Clean the kale. Pull the curly leaves off at the stem, discarding the stems. Dunk a couple of handfuls at a time of the destemmed leaves in the bowl of water. Let them float there a few seconds, tapping them down into the water a bit, so that any dirt and debris can sink to the bottom of the bowl. Pluck those handfuls out of the water, placing them on a cutting board or paper towels. Repeat this until all of the kale is cleaned, it will probably take 5-10 minutes to clean one bunch. Discard the water and rinse the bowl (You may see a ton of sand or dirt go down the drain – yay).

Chop the kale. Working with a couple of handfuls of the kale leaves at a time, chop it into 1/2 inch pieces. You want it large enough to be speared by a fork, but not so big it’s more than a small bite. Put the chopped kale into the rinsed mixing bowl.

Make the vinaigrette. In a medium sized glass or ceramic mixing bowl, add the shallots, lemon juice, lemon zest, mustard, sugar/honey, thyme, salt, and pepper. Mix this well with a wire whisk. Slowly drizzle in the olive oil while whisking to emulsify properly. Taste and adjust the seasoning as needed. You want this to be a little sweet with a good tart background.

Dress the kale. Pour most of the vinaigrette over the chopped kale – reserve a few tablespoons in case you want to add more later. You don’t want to over-dress this salad.

Toss the kale. Now for the messy part – “massage” the vinaigrette into the kale. Kale has a water-resistant exterior that needs some coaxing to take hold of the dressing. I conquer this by tossing the whole mess vigorously with my hands a few times.

Marinate the kale. Cover the bowl with plastic and let it set in a refrigerator or on the counter while you’re preparing the rest of your meal. The time marinating will also help to tenderize the kale a bit.

Assemble the salad. You can do this in individual bowls or in the larger bowl. If you do it individually, place the kale in the center of a bowl. Sprinkle the toasted sesame seeds on top to taste. Add as many strawberry and orange slices as desired.

Dig in and enjoy!

I serve this salad with fried chicken, liver & onions, or any main dish that is on the heavier side. It’s also good by itself with some grilled chicken or salmon on top.

2 Comments

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Avatar of localista

localista on 4.15.2011

I’m going to have to try this soon! Strawberries are just coming in season here, and I’m picking up some kale from my CSA farm tomorrow. Thanks for posting this recipe, Gwen.

Avatar of gwenintexas

gwenintexas on 4.24.2010

I made this again today, except with a soy sauce and ginger dressing. It was wonderful. I also made it with a mango, strawberry topping and WOW! was that good. The tartness of the mangoes and strawberries were amazing with the green tastes of the kale and the dressing. Delicious salad.

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