When I don’t know what to do with myself, I make a really simple kale salad with some cheese and a ballsy vinaigrette like this one. Serves 4.
By Erin Wade • Photography by Melanie Grizzel
For 1 Batch(es)
You can vary the cheese and add goodies as needed (think: ricotta salata with shaved red onions, dollops of burrata with toasted breadcrumbs, manchego and olives—or whatever strikes your fancy). The bold, briny puckery-ness of this intense vinaigrette stands up well to the formidably cruciferous kale. I prefer a mix of Tuscan (aka dinosaur) kale, which is an heirloom variety and the most nutrient-dense, and curly green kale because it has more loft and holds dressing better.