I’ve been trying a variety of kale salad recipes. In the past, I found kale too tough, so I usually passed on growing it. This season, I decided to plant a few varieties and experiment with different recipes.  My favorite method is to prepare the salad early in the day and let it chill in the refrigerator. This gives the kale time to soften while still retaining a slight crunch, resulting in a fabulous salad!

Serves 2 as a main dish with a protein like chicken or tofu added
6-8 large kale leaves – sliced about 1” slices
4 baby carrots sliced thin (a mandolin works perfectly)
6 slices of pickled radishes (optional)
1 cucumber, thinly sliced (I leave the skin on)
Baby radicchio, thinly sliced

Simple dressing:
2 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice (or champagne vinegar)
1 garlic clove finely minced
Salt and pepper to taste
Fresh dill

Whisk the dressing and toss in a bowl with all the vegetables. I like to sprinkle fresh dill on top.
Refrigerate 3-6 hours. Serve chilled

Bon Appétit 🧡