by EMERSON SLOANE
I've been changing up the greens I use for my salads lately. Baby arugula, and now I've switched to kale greens for a while as you can see with this delicious salad I had for dinner the other night.
It definitely filled me up more than any other salad greens I've used. And with the chicken added, it felt like a substantial meal on its own. Using kale in your salad gives it more texture, and because kale is a very hearty green, it has its own crunch and it is chewy. So some things to consider when using kale in a salad:
1. Slice the greens into smaller pieces.
2. Take the leaves into a large bowl and rub your dressing or some lemon juice and salt well into the leaves before adding other ingredients. You'll want to break down some of the wax on the leaves and make them more tender.
3. As far as dressings go, choose a vinegar based dressing.
4. After you add all your ingredients and dressing, let your salad sit for five minutes or so.
5. Choose a saltier cheese like Parmesan. Add some raisins.
Learn the art of balancing flavors in everything you make. Sweetness to work with tart ingredients, salt to balance out sweetness or to enhance it, in some instances. We really believe in going the extra mile...don't just read recipes, understand the chemistry of preparing food. When you do, you begin to open up your whole repertoire and begin experimenting successfully on your own.
For my salad, I added some leftover Marsala chicken I had for dinner the night before. And on the side? A heaping spoonful of fresh made garden salsa. Dinner complete.
Wine pairing: It's a tricky business to pair a wine with a green like kale. But, you can try a dry Riesling or a Beaujolais.
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