King Kale Salad Food

MASSAGED KALE SALAD

Steps:

• In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.
• In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes. Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.

KING KALE SALAD WITH BACON AND 7-MINUTE EGG

Steps:

• Set a pot of water over high heat. When the water reaches a rolling boil, gently submerge 3 eggs and start a kitchen timer. Allow the eggs to cook for precisely 7 minutes. Remove the eggs from the water and submerge into a bath of ice water for 5 minutes to stop the cooking process.
• Meanwhile, in a nonstick or cast iron skillet, fry 3 rashers of bacon until crispy. Remove from the pan and transfer to a paper towel-lined plate to drain of excess fat. Slice into strips once cooled.
• Rinse the Kale and dry very well. Using a knife, trim and discard the lower ends of the kale. Then cut along either side of the central stem that runs the length of the Kale leaf. You should be left with two large leaves of kale and the inner stem. Place one leaf atop the other and roll into a 'cigar' shape. Finely chiffonade the leaves so that you are left with thin ribbons of kale. Return to the stem and give it a fine chop. Proceed until all of the kale has been chopped this way. Transfer everything to a large mixing bowl.
• To the kale, add the onion, tomatoes, and hearts of palm.
• In a separate bowl, vigorously whisk together the Lemon Juice, Olive Oil, Honey, Mustard and a small pinch of salt and freshly cracked black pepper.
• Pour the vinaigrette overtop of the Kale salad and toss gently using your hands.
• Gently peel the shells of the eggs and cut them in half, exposing the yolk.
• To serve, pile the salad in the centre of a plate, top with egg, some chopped toasted pecans and a few bits of crispy bacon.

KALE SALAD

Steps:

• Place kale in a large bowl. With clean hands, massage kale until leaves become soft and darkened, 2-3 minutes; stir in apple., In a small bowl, whisk oil, lemon juice, salt and pepper until blended. Drizzle over salad; toss to coat. Sprinkle with cheese and pumpkin seeds.

KALE SALAD - THE KING OF GREENS!

Steps:

• Tear kale pieces off the main fibrous center stem. Add the kale to a large mixing bowl, season with salt, pepper and drizzle with olive oil. Massage with your hands making sure to coat the kale with oil and begin to break down the cell structure.
• Grate the zest and squeeze the juice of the lemons over the massaged kale. Add the currants, toasted pine nuts, pecorino and toss to combine. Serve with a pinch of red chili flakes, if desired.

THE BEST KALE SALAD

Steps:

• Place kale in a large serving bowl; add 1 teaspoon olive oil and 2 pinches salt. Gently massage the oil and salt into kale. Set aside to allow kale to soften, about 10 minutes.
• Combine 1/4 cup olive oil, lemon juice, Dijon mustard, maple syrup, cumin, garlic powder, cayenne pepper, salt, and pepper in a plastic or glass container with a lid. Cover container and vigorously shake until dressing is light yellow and evenly combined.
• Layer carrots, roasted corn, tortilla chips, almonds, and smoked cheese on top of kale. Drizzle dressing over salad. Mix salad using tongs to evenly distribute. Gently stir eggs into salad.