Good For You Friday: Naked Kale Salad

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Photo: Caviar & Bananas

Caviar & Bananas is one of my favorite Charleston food spots.  A charming gourmet and café that also offers yummy prepared food, C&B is similar to a Dean and Deluca.  My friends Margaret and Kris Furniss opened their first location on George Street right before the recession hit, and they were one of the few new food and beverage businesses that came out on top.  Now, they have another store in the Charleston Market and will soon open their third location at the Charleston International Airport!  So, if you visit Charleston, check them out.  The concept is awesome and so are they.

My all-time favorite salad is their Naked Kale Salad.  Every woman I know in Charleston is totally addicted; it’s very satisfying, but still light.  I actually started making my own version because I crave it so often.  It’s a versatile, quick side to whip up with dinner, too – Richard loves it.

| Naked Kale Salad | (serves 4)

Salad:

  • 2 big bunches of curly kale, destemmed and chopped (about 6 cups)
  • 1/2 cup blanched slivered almonds
  • 1/2 cup dried fruit (cherries, cranberries, currants, blueberries, you decide)
  • 2 cups grape tomatoes, halved
  • 1/2 cup shredded gouda or parmesan (optional)

Dressing:

  • 1 cup extra virgin olive oil
  • 1/4 cup raw apple cider vinegar
  • 1/4 cup freshly squeezed lemon juice
  • 1 tablespoon maple syrup
  • a dash of red pepper flakes
  • freshly ground salt and pepper to taste

Whisk dressing ingredients together and pour into a large wooden bowl.  Add kale, and “massage” the dressing into the kale with your hands.  Add all other ingredients and give the salad another quick toss.  Serve and enjoy!

(This salad is even better the next day!)

Happy Weekend!

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4 thoughts on “Good For You Friday: Naked Kale Salad

  1. Do you need to blanch the kale first? I love that salad, and I want to make it just right. The guys at the counter have always told me the kale is blanched first.

  2. Pingback: What I Learned & Loved in the Fall.

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