Green salad tastes wonderful when paired with a nut paté. Amazingly, when the kale is cut into small ribbons and marinated in a dressing, it becomes just as soft and juicy as when it is cooked, almost like a little miracle!
Ingredients for 2 servings
4 green kale leaves
1 1/2 teaspoons olive oil
1 1/2 teaspoons fresh lemon juice
1/8 teaspoon salt
1/2 red bell pepper, diced
1 tablespoon pine nuts
dash pepper (optional)
Preparation
Remove the stems from the kale by quickly pulling off the leaves with your thumb and index finger. Roll the leaves together and slice into thin ribbons. Then, slice the ribbons across once to create smaller bite-sized pieces that are easy to eat.
Place the kale into a big bowl and add the olive oil, lemon juice and salt.
Toss all the ingredients together, massaging well with your hands, so that
the green leaves absorb the salt and oil. Then add the red bell pepper and
pine nuts and toss gently.
Let it marinade on the kitchen table for 10 minutes before serving.
Serving Suggestions
This salad can be served as side dish to many different patés and entrées.
*This salad will keep for three days in the fridge in a sealed container.
Just bring it to room temperature before serving.
Recipe inspired by: Jennifer Cornbleet, California (Mediterranean Kale)
