This is my go-to salad recipe when I’m asked to bring something to a friend’s party because it is always a hit! It’s crunchy, garlicky, and has a nice hit of lemon. The recipe was given to me years ago from someone I worked with, who got the recipe from someone else. We were at a potluck work party and among all of the devilishly good dishes people brought, I kept going back for this salad, so you know it must be good! Since then, I’ve realized that you can change this up in so many ways to cater to your palate. Trust me, give it a try. 

A few tips:

• Really chop your kale! I’m telling you that this will make such a difference in how much people like the salad. It makes it so much easier to eat. 
• A friend of mine marinates the red onion in her dressing. I’ve never tried but I have eaten her version of this salad and it’s absolutely delicious. Adding this step helps take some of the bite out of the red onion.
• Amounts should really be made to taste. Make it yours. Love onion? Add more! Don’t love garlic, put less in or use granules in your dressing instead of a clove.
• I make this salad with Lacinato kale because I find it’s easier to eat raw. However, if you love curlier kale, by all means, go for it!
• For the addition of the nuts, feel free to season them first if you prefer. I don’t because, well, it adds a step!
• Forgive me for the lack of specific amounts in the dressing, I eyeball it and do it to taste.
• Make it a meal by adding a protein on top. Boil an egg, slice up some chicken, or top this with some steak. It promises to be a hearty, fiberful meal.

Recipe 

For the Salad

1 bunch Lacinato kale, de-stemmed and chopped(!)

Chopped hazelnuts or walnuts (to taste)

Thinly sliced red onions (to taste)

Grated parmesan or pecorino Romano 

For the Dressing

1 clove of garlic, pressed (my family loves garlic so, depending on the size of the clove, sometimes I put in two)

Lemon juice from 1 lemon

Extra Virgin Olive Oil (twice the amount of the lemon)

Salt and pepper to taste

Enjoy!

Julie