I don't make New Year's resolutions. But maybe this year I should have made one to eat healthier. It might be one I could have kept. My refrigerator has probably been wondering what the heck is going on. I'm not sure I've ever bought so much fresh produce. We've enjoyed all sorts of blended drinks lately, but today I wanted leafy greens. I've had a lot of smoothies in the last few weeks.
And lo and behold, today I got a magazine that contained a recipe for kale salad. Since I had some kale left, I made the salad to put with the last of yesterday's soup. Tonight it was only dinner for one. Daddy-O had a dinner meeting with the cattlemen. We won't tell them I was home enjoying a meatless meal. I wasn't sure how kale salad would taste. But yeah! I liked it! Pretty sure I can feel the vitamins just rushing all through my body now.
BABY KALE SALAD
1 tablespoon fresh lemon juice
2 tablespoons minced shallots (I used onion & a smidge of garlic)
1/4 teaspoon Kosher salt
2 tablespoons extra-virgin olive oil
1/2 lb. baby kale
1/4 cup freshly shredded Parmesan cheese
freshly ground black pepper, to taste.
In a large bowl, whisk together the lemon juice, shallot, salt and oil.
Use your hands and massage the kale in the dressing (which is the easiest way to mix it) to soften the greens a bit and then toss with the Parmesan cheese and season with plenty of black pepper.
This is better if made hours ahead to let the kale soften and absorb the flavors of the dressing.
Makes 12 cups
I only mixed up 1 teaspoon lemon juice, 2 teaspoons minced onion, 2 teaspoons olive oil and a sprinkle of salt and a generous tablespoon of cheese to go with my partial container of kale. It really was dinner-for-one tonight.