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Your thoughts on kale in a salad?

post #1 of 11
Thread Starter 

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…..

post #2 of 11

Baby kale like baby spinach is ok, but a bit bitter

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #3 of 11

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.


Edited by ChicagoTerry - 12/21/14 at 3:23pm
post #4 of 11

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. 

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Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

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post #5 of 11

Kaleslaw.  :)

post #6 of 11

Yep. Chop it fairly small and let it sit. I make it with toasted sesame orange ginger dressing.

post #7 of 11
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.

mimi
post #8 of 11

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. 

post #9 of 11

For a twist, grill or roast it and add it to salad. Might sound weird, but don't knock it till you try it.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #10 of 11
You can also de-rib, julienne and brine in salt water (1c.:1g.) for 12-24 hours. After you rinse, it will be tender enough to dress and serve.
post #11 of 11

Raw Kale gives me a horrible stomach ache!

I do like cooked Kale though, and @cheflayne

I'll try it grilled, that does sound pretty darn tasty! 

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