Shredded Kale Salad
Tender, small leaf Kale is the best to use for this recipe.
Bag of small leaf kale (red Russian or simalar), cut in a chiffonade
Any combination of these toppings:
Roasted beets, toasted walnuts, craisins, cooked farro (or other hearty grain), chevre cheese, roasted broccolli, sauteed onions, shaved parmesan
Toss the shredded kale with toppings of choice and dress with red wine or balsamic vinegar salad dressing.
2 Comments »
Josie said,
Hello,
To chiffonade is to cut cabbage, kale, spinach or other greens into very long thin strips. It's a technique that works well with working large greens into your recipes.
Hope that helps!
Josie
To chiffonade is to cut cabbage, kale, spinach or other greens into very long thin strips. It's a technique that works well with working large greens into your recipes.
Hope that helps!
Josie
Thanks,
Brien