Kale is like the new black, all the heath nuts are raving about this super food and so I decided to give it a try and see what all the fuss was about.
After scouring the internet for recipes I finally settled on one that was pretty straight forward and didn’t require too many steps or ingredients.
On pulling this salad together for a recent BBQ I concluded it was actually worth all the rave, and definitely a delicious addition to my salad repertoire and will feature again at our next foodie get together with family and friends.
- 8-10 large Tuscan Kale Leaves
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon fresh ground pepper
- 3 tablespoons fresh dill and/or mint
- 1 tablespoon. apple cider vinegar
- lemon juice of half a lemon
- 1 teaspoon mustard
- pinch of chilli flakes
- 1/2 a block of feta
- 1 red or yellow capsicum, chopped thinly
- 1/3 cup pitted and chopped olives, kalamata or other favorite
- 1/4 of a red onion, minced
- Remove the kale leaves from the stem (the stem is the most bitter part of the kale).
- Then chop the kale into small pieces. Place into a large bowl, along with mint and/or dill and drizzle with 1 tablespoon of extra virgin olive oil. Add and salt and pepper.
- Massage kale leaves with your hands until the leaves are nice and shiny.
- Then mix the remaining oil with the chilli, apple cider, lemon juice, and mustard to form a dressing.
- Add any other ingredients such as capsicum, olives, red onion and crumbled feta.
- Drizzle dressing and toss to coat through.
Kale is a naturally hardy leaf and therefore, this salad can last for a day or two in the fridge covered.