I have had Kale in salad in a restaurant however, the kale I see in the grocery store is pretty tough. What would you use and how do you treat it for salad? Read something about massaging it with salt, but doesn't that make it salty? Thanks…..
I make kale salads all the time. The trick is to massage the dressing into the kale with your hands and let it sit for awhile before you eat it. It's still good the next day.
Lacinato or dragon kale is a little less tough. As with regular kale you need to remove the rib. I just tear regular kale into bite sized pieces but Lacinato kale I slice into thin ribbons.
Exactly what @ChicagoTerry said! Oil causes havoc on the cell structure of the greens. Allowing the oil to beat up on the kale for a day makes for a much more tender salad.
I am a big fan of chopped salad but it is just a big waste to buy all the different components.
End up throwing most of it out.
Bag salad is not something I ever buy but much to my surprise found a bagged chopped mix including kale and broccoli stems the other day.
Took a chance and was pleasantly surprised how good it was .
Poured some in the bowl with a handful of dried fruit and nuts ( leftover from fruitcake ingredients) dressed with a mix of an Asian and Catalina "end of the bottle" dressing.
The best part?
Four days later was still crisp and fresh.
Generally, there are two kinds of kale you find in the market: The curly kale and and the other is the lacinato kale. I prefer lacinato kale for salad because curly kale is fibrous and grassy tasting which is not best for salads unless you love chewing. Slice the lacinato kale, cutting the ribs first. After removing the ribs of the kale, chop it and slice it through the roll.
I'll try it grilled, that does sound pretty darn tasty!
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