Kale Greek Salad

Before I was able to fully detox* from my trip to Charleston last weekend, I am off again.

* Work was wayyyy too much of a mess this week to actually eat healthy food and not drink…. She says, playing a mental montage starring cheetos….

If you didn’t follow along in Charleston on Instagram, may I suggest you start here:

#brunch #highcotton #charleston #holycityeats #pastries #sundayfunday #eeeeeats #charlestonrestaurants #foodphotography

A post shared by My Utensil Crock (@myutensilcrock) on Jun 11, 2017 at 8:45am PDT

Yes, that is a real picture that I took of actual pastries that we ate devoured at brunch. I say I am a “savory” breakfast type, but, seriously, come on. That platter would make a convert of anyone. High Cotton was beautiful and the staff was so friendly – they did quietly get something wrong with each of our orders, maybe 3 things wrong with one order, but we didn’t actually mind. We were probably just satiated from this plate of w.h.a.t.

So, back to the airport for me. I have a week-long training course in a different southern location next week. Less idyllic, unfortunately.

In between the binge and whatever happens next week in a land of chain restaurants, let’s talk about this salad.

Kale Greek Salad. Simple ingredients; a familiar and delicious bowl of yum. Lacinato kale, grape tomatoes, seedless cucumber, kalamata olives, and an easy shake-up dressing that I need more of in my life. As you may recall, I like cheese, I don’t love cheese, which explains the lack of feta herein. I’m sure your salad would appreciate some, if that’s your speed.

I sometimes struggle with salad toppings. I don’t want so much that it’s complicated and the flavors might compete, but I don’t want so little that it’s just greens. I think these three ingredients, plus the zing from the dressing – so many herbs! – and the crunch from a few pita chips, hit the spot.

I guess I should just eat this nonstop until my next flight takes off.

The dressing is really delicious on plain old romaine hearts, too. Less nutrient value than the above, but any enjoyable way to eat greens is a win. Or shred the romaine very fine, toss it with some of the dressing, and use it as a sandwich topping. I have been so into kale recently that I forgot how quickly romaine deteriorates. I had to hurry up with my photos – it was wilting before my eyes!

Kale is so much heartier. it just drinks up the dressing, and is even ready for a bit more the next day – if your leftovers make it that long.

The recipe I am sharing for the dressing is adapted from a recipe that makes, like, a gallon. This recipe makes a much smaller batch. I mean, there is only one of me, even if I do eat this salad for 2 days straight.

I like to pre-mix the herbs for this dressing, store them in an airtight container, and then just add the liquids when I’m ready to use it. No fancy equipment needed, just shake it right in the container you mixed the herbs in. It keeps for a while in the fridge. Just give it a stir if the oil thickens when refrigerated, or take it out of the fridge a few minutes before you want to use it, and let it come to room temperature. Just don’t microwave it.

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Kale Greek Salad

 

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Prep time

10 mins

Total time

10 mins

 

Keep the herbs for this Greek dressing pre-mixed in a small airtight container; when you are ready for the dressing, just add the liquids and shake!

Author: myutensilcrock.com

Recipe type: Salad

Cuisine: Greek, Healthy

Serves: 2 meal salads, or several side salads

Ingredients

For the salad:

• 1 bunch lacinato kale, sliced thinly
• juice from half of a lemon
• 1 T extra virgin olive oil
• seedless cucumber, sliced thinly and halved
• grape tomatoes, sliced
• kalamata olives
  

For the dressing:

• .75 t garlic powder
• .75 t dried basil
• .75 t dried oregano
• .5 t onion powder
• .25 t ground black pepper (20 cranks from my grinder)
• .25 t kosher salt
  
• 2 T red wine vinegar
• 4 t extra virgin olive oil
• 1 t dijon mustard

Instructions

1. Place the sliced kale in a large bowl and pour the lemon juice over the top.
2. Scrunch the lemon juice into the kale, making sure all the leaves get covered and you give them a good squeeze or three.
3. Add 1 Tablespoon of olive oil, and coat that through as well.
4. Put the kale aside to sit for a few minutes while you make the dressing and cut the vegetables.
5. Combine the dry herb ingredients in a small jar or other airtight container. Add the red wine vinegar, extra virgin olive oil, and dijon mustard, and snap the top on the container. Shake it until the mustard breaks up and the oil is incorporated, about 5 seconds.
6. Pour a tablespoon or two of the dressing on the kale. It's a thick dressing topping thick kale, you will probably like the results best of you use your hands to distribute the dressing.
7. Add the cucumbers, tomatoes, and olives, and distribute them through, coating with dressing.
8. Serve with pita chips, and enjoy!

Notes

You can either make all of the dressing at once and save half of it, or make half of it and save the herbs for the second serving in an airtight container, ready to add red wine vinegar, extra virgin olive oil, and dijon mustard. This recipe is written to make it all at once.

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