I checked my calendar today. Yup, still winter. In fact, only one month in. Sigh.
See, I’m already dreaming of the first of Spring’s bounty, marked by fiddlehead ferns, garlic scapes, and the brightest of berries. Already imagining what my vegetable drawer looks like without the brainy-heads of cauliflower and broccoli. Dreaming of fresh crudites and lively salads, galore.
But wait-a-minute, the winters’ got it’s fair share of offerings, too. Apples up the wa-zoo. Leafy greens abound. There’s kale, perhaps this decade’s MVP of greens. Cooked kale, braised kale, kale chips, kale shakes, we’ve pretty much exhausted the superfood for what it’s worth. I’m not quite sick of kale yet, though, so I’ve been using it as a salad base in these times of wintery distress. A bit of freshness add a healthy dose of brightness to the usual mix of roasted potatoes and crock-pot wonders that come out of the kitchen in the winter.
Don’t be alarmed at the prep time for this salad; the chopping and compiling is actually a breeze. The salad only takes longer because the kale is left to marinate in lemon juice for several hours, making the otherwise tough leafy green citrusy, soft, and more delightfully consumable. I advise allowing the kale to marinate for at least three hours, although I’ve made this for a dinner party where I prepped a large batch the night before, letting the kale sit overnight.
This menu gets its regular spot on my dinner table, not only because it’s so tasty and seasonal, but for its health benefits and ease of prep as well. And while I enjoy this wonderfully, wintery, wistfully-spring kale salad, I’ll also continue to dream of Spring.
Kale Salad
- Total Time: 4 hours
- Yield: 4 servings
Description
This hearty kale salad, with apples and almonds, is perfect for winter months. It’s easy to prepare and can be made ahead, making it ideal for dinner parties.
Ingredients
- 1 bunch kale
- 1/2 red onion
- 1 lemon
- 1-2 tbsp kosher salt
- 1 apple (Gala or Fuji work best, but any kind is ok)
- 1 bulb fennel
- 1/4 cup (60 ml) slivered almonds
- Olive oil
- Fresh ground pepper
Instructions
- Rinse the kale thoroughly and remove the tough stems and ribs. Cut the kale leaves into thin, 1/8-inch ribbons.
- Thinly slice the red onion, preferably using a mandoline for uniform slices.
- In a large bowl, combine the kale and red onion. Squeeze the juice of the lemon over the mixture and add 1-2 tbsp of kosher salt. Toss to coat the kale and onion thoroughly.
- Allow the kale to marinate in the lemon juice and salt for at least 3 hours, or overnight for best results. This will soften the kale and infuse it with a citrusy flavor.
- Thinly slice the apple and fennel bulb, and add them to the marinated kale mixture.
- Toast the slivered almonds in a dry skillet over medium heat until golden brown and fragrant, about 3-5 minutes. Add them to the salad.
- Drizzle olive oil over the salad and season with fresh ground pepper to taste. Toss everything together until well combined.
- Serve immediately, or refrigerate until ready to serve.
Notes
- Allowing the kale to marinate in lemon juice for several hours softens it and enhances its flavor.
- This salad can be prepared the night before, making it convenient for entertaining.
- Use a mandoline for evenly sliced onions.
- Toasting the almonds adds a nutty depth to the salad.
- Prep Time: 4 hours
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 8
- Sodium: 600
- Fat: 8
- Carbohydrates: 18
- Fiber: 4
- Protein: 4
- Cholesterol: 0
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Frequently Asked Questions
Why does the kale need to marinate in lemon juice and salt for at least 3 hours?
Raw kale is quite tough. Toss the ribboned kale with the juice of 1 lemon and 1–2 tbsp of kosher salt and leave it for at least 3 hours — or overnight — to break down the fibrous cell walls, making it citrusy, soft, and far more pleasant to eat. Skipping this step leaves the kale unpleasantly chewy.
Can I make this salad the day before serving?
Yes — I’ve prepped a large batch the night before for a dinner party, letting the kale sit overnight. It’s very convenient for entertaining. Just add the sliced apple, fennel, and toasted almonds when you’re ready to serve so they stay crisp.
What does fennel add to this salad, and is it essential?
The fennel bulb, sliced thinly (a mandoline helps), adds a mild anise flavor and extra crunch alongside the apple. It’s a core ingredient in this salad, not optional, though its flavor mellows considerably when combined with the lemon-marinated kale and olive oil dressing.
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