The little sis is here visiting for the holidays.
And after a few days of touring the city’s finest eats, it’s time to take a breather and eat something green and good for you. Especially after killing an entire plate of San Tung’s famous dry fried chicken wings. This marinated kale salad does just the trick, and it takes barely any effort.
No, seriously. Just toss together curly kale, thinly sliced radishes, and a few of your favorite seasonal vegetables. Dress with freshly squeezed lemon juice, a splash of olive oil and season with salt and pepper. Marinate in the fridge overnight and enjoy it the next day for a refreshing lunch. Letting the salad marinate overnight allows the lemon juice to infuse the coarse kale leaves and soften them, getting rid of that throat-scratching abrasive texture that most kale-phobics try to avoid. The result: a much more tender kale, that still retains it’s crunchiness.
Marinated Kale and Radish Salad
1 bunch of kale
1/2 a small red onion
1 small sized sweet yellow pepper
Juice of half a lemon, about 3 Tbsp
3 Tbsp Olive Oil
Salt and Pepper to taste
Directions: Wash kale leaves and strip leaves from stem. Roughly chop and place in large bowl. Thinly slice radishes (I used a mandolin). Slice red onion into thin strips. Toss radishes and onions together with the kale. Drizzle lemon juice, olive oil, and season with salt and pepper. Mix salad together using your hands (they are your best tool). Really massage the lemon juice and olive oil into the kale leaves. Cover and refrigerate overnight. I topped mine with a sprinkling of parmesan cheese. Feta would work wonderfully here as well.