Kale Salad for Autumn
Adam took pleasure in the new life. When autumn touched the trees he had got as far as Omaha, and without question or reason or thought he hurried west and south, fled through the mountains and arrived with relief in Southern California.”
East of Eden, John Steinbeck
Kale wasn’t served, Brussels sprouts were cooked until mushy and sauerkraut came from a can. Don’t get me started on what happened to broccoli. Some childhood food memories are best forgotten. Learning to cook vegetables with strong flavors is worth the effort. Of course brassicas are healthy, paired with the right ingredients they are scrumptious too. I’m on my way to finding the best raw kale salad. Kale Salad with Balsamic Dressing is really good, the best so far.
Kale Salad with Balsamic Dressing is super easy to make. The kale salad comes together quickly in one bowl. Even the balsamic dressing is tossed in with the kale, no separate bowl required. What makes the Kale Salad with Balsamic Dressing special is the layers of flavor and textures. To a base of softened kale the tangy and sweet Balsamic Vinegar of Modena is tossed with olive oil to dress the greens. After that it’s all about adding pops of flavor and texture with persimmon, pecans, dried cranberries and parmesan cheese. Because it’s a kale salad, it can be made ahead of time. I can confirm leftovers make an excellent lunch.