Kale Salad with Strawberries and Cheddar

By July 17, 2015

The trick to a tasty, not bitter, Kale Salad is all in the dressing and the variety of kale used. Lacinato, or Dino Kale (long flat emerald green leaves) make great salads, but they soak up a lot of dressing so use it sparingly and taste check.

 1 bunch kale, washed
 6-10 strawberries, washed and sliced
 Sharp Cheddar, crumbled
1

First, remove the thick ribs from the kale leaves. Then stack them one on top of another, roll them up, and slice them into thin ribbons- chiffonade.

2

Toss (with a little extra elbow grease) with the dressing. If you're using a curly variety of kale rather than lacinato, then you might want to try kneading the dressing into the kale and allowing it to sit and marinate for a few hours in the fridge to soften it up. Lacinato should soften pretty quickly. Taste, and add more dressing if needed. Top with strawberries and cheddar.

Ingredients

 1 bunch kale, washed
 6-10 strawberries, washed and sliced
 Sharp Cheddar, crumbled

Directions

1

First, remove the thick ribs from the kale leaves. Then stack them one on top of another, roll them up, and slice them into thin ribbons- chiffonade.

2

Toss (with a little extra elbow grease) with the dressing. If you're using a curly variety of kale rather than lacinato, then you might want to try kneading the dressing into the kale and allowing it to sit and marinate for a few hours in the fridge to soften it up. Lacinato should soften pretty quickly. Taste, and add more dressing if needed. Top with strawberries and cheddar.

Kale Salad with Strawberries and Cheddar

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