You know I never understood the whole craze about kale until recently. The fibrous green that has been transformed into the famous kale chips, braised kale, and, of course, kale salad, has finally wormed its way into my mouth and my heart. My favorite kale salad is the following recipe using a sweet and tangy vinaigrette paired with crab. Perfect for a healthy lunch, this meal can even be prepared the day before!
**Helpful tips and common mistakes
I wasn’t planning on doing this entry but after I prepared these salads for a client and saw how pretty they were, I had to take a picture! This IS my favorite kale salad, so why not share the recipe with everyone else?
I’ve prepared this salad 20 minutes before serving and a day before serving; as long as the kale is softened, it’s good either way. The trick to preparing any kale salad is to really massage the dressing into the leaves.
The dressing and kale is the base of the salad, you can be creative with the toppings. I’ve made a more chickpea heavy salad with the kale and dressing topped with apple and avocado or a more simple salad with just the pine nuts and shaved Parmesan. No matter what you top it with, the dressing will make this salad delicious!
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.