Last Sunday we were invited to two Easter celebrations; brunch at my sister’s and dinner at the home of one my husband’s colleagues. Both hostesses asked if I would bring a green salad. No problem; salads are my thing :).
Since I knew I’d be short of time on Sunday morning (only 15 minutes between teaching group step and having to leave the house for brunch), I decided to prep both dishes the night before and, to make it even easier on myself, make the same recipe to take both places (eat once, dine twice (or even thrice) is my kitchen mantra).
Given that I didn’t want to show up with a soggy salad, my green of choice was kale.
Kale is unique among salad greens in it’s ability to happily sit in a bath of lemon juice and olive oil for days at a time without wilting and loosing it’s structural integrity. Can’t say that about spinach or romaine…
As I washed and chopped and massaged a rather large mound of kale leaves, I was reminded of the sourdough bread ‘starter’ my mom used to keep in the fridge (did your mom have one too?). Rather than starting each batch of bread from scratch, she’d remove a portion of the batter to bake with, returning the unused batter (after ‘freshening it up’ with extra flour and milk) to the fridge for another day.
Why not a kale salad starter? Prep your kale on Sunday and enjoy a variety of fresh kale salads all week long! Not sure what to add to your starter? Check out my kale salad Pinterest board. Just a few of the recipes that have made my mouth water recently!
Steps for making your own kale salad starter
- Wash and ‘de-spine’ 3 or 4 bunches of kale. Don’t be afraid to combine varieties! Curly green and large leaf purple are my favourites!
- Remove excess water and chop leaves into bite size pieces.
- Whisk olive oil, lemon juice and crushed garlic together in a large glass or stainless steel bowl (my preferred ratio of olive oil to lemon juice is 3:1; feel free to alter these amounts and add as much, or as little garlic as you can stand)
- Add kale leaves to bowl.
- Using hands, ‘massage’ marinade into leaves, squeezing and crushing kale for 2-3 minutes, or until it starts to soften and darken slightly, in colour. (This is my favourite part; it reminds me of making mud cakes in my sandbox as a child…)
- Cover greens with a tea towel and place in the refrigerator overnight.
- Use kale salad starter in your favourite kale salad recipe!
My over-zealous Sunday kale prep kept us in kale salad for five days! Good to the last bite!
Have you ever made a kale salad?
What are your favourite kale salad toppings?