Have you seen Fantastic Mr. Fox? I realize it’s an oldie, but it’s seriously our family’s favorite movie. (Yes, we love everything by Wes Anderson, but this one is just. the. BEST.) Whenever we can’t agree on something to watch on family movie night (Dad likes Westerns, the slower and more serious the better; teenage son likes horror, as scary as possible; tween daughter likes anything except horror; mom just wants everyone to be happy — that, or Thor.) this genius adult movie disguised as a kid movie is our default.
And maybe my favorite part is when the Fox family sits down to dinner — at a nicely set table with linens and silverware — and then proceeds to have a feeding frenzy that is actually kinda scary. It’s a reminder that they are wild animals. And, I imagine, hungry. And not particularly picky.
I love this scene because I can relate to it. We don’t eat exactly like a leash of wild foxes in our dining room, but sometimes I wonder why I bother to put silverware and napkins on the table (and what did the kids learn in cotillion anyway?). And while everyone in my family has different foods that they consume with wild abandon (tacos, chicken on the bone, red velvet cake), one thing that everyone seems to agree on is kale salad.
I’m not kidding. My family loves kale salad. Like, eats like a fox loves it. And trust me, our diet is not so strict as to make kale salad seem like a treat. Nor are my kids the type to eat something healthy just because it’s healthy. (Remember my lament about Cheez-Its? We are also heavily into a ramen phase —and by ramen, I mean the kind you buy at King Soopers for 25 cents, not the kind you get at a trendy ramen place.)
No, We’ve all had our share of yucky kale salads, and I think I’ve figured out what made them that way; it’s usually one of two things (or both): the kale is not cut up finely enough, or the dressing is not tossed well enough with the leaves.
Since we love it so much, I of course make a lot of kale salad. In order to streamline the salad-making process, I often make a large batch of what I call my basic kale salad and then will add extra ingredients to it to complement the meal I’m serving it with or make it more of a meal if I’m having it for lunch (which I do almost every day). That’s the other truly great thing about kale salad: It keeps. It’s actually better a day or two after you make it.
Here is the recipe for basic kale salad. Listed below the recipe are some of the variations we wolf down like wild dogs.
Basic Kale Salad
Ingredients
1 large bunch of kale (the curly kind is my favorite, although sometimes I mix it up and use lacinto, or dino kale)
1 lemon
1 garlic clove, minced or pressed
1 tsp. Dijon mustard
Salt & pepper
6-7 tbs. extra virgin olive oil
Shredded parmesan cheese (optional)
First, tear the kale leaves from the tough stems and discard the stems. Wash the leaves thoroughly and dry in a salad spinner. Transfer one handful of leaves to a cutting board, stack and roll them, and then, using a sharp knife, cut the kale into fine shreds — not to be too chefy, but the idea here is to chiffonade the kale. Place the shredded kale into a large bowl (here’s an immensely helpful salad trick: Use a huge bowl, one that is much bigger than you think you need; it takes lots of room to toss well.). Continue with all the kale, one handful at a time. Squeeze the lemon into a jar with a tight-fitting lid and add the garlic, mustard, and a pinch of salt and few grinds of pepper. Add olive oil, shake well, and taste. Add more oil if it’s too tart. Pour the vinaigrette over the kale and toss well. Add parmesan if using, wait a minute or two, then toss again. If not adding cheese, you still need to toss again. This is your basic kale salad. It is pretty darn good as it is, but, like a big pot of beans, it’s just waiting for you to make it something extraordinary.
Kale Salad Variations (Quantities will vary based on your servings.)
Kale Salad with Chicken, Apples, & Parmesan
This is probably my favorite lunch. It’s also a nice family supper. First toss the salad with Parmesan to taste (i.e. a lot). Cut up 1/2 to 1 whole apple into very small pieces (I used to use my mandoline for this, but it’s just as easy to slice then slice the slices very thin.) Cut grilled chicken breast meat into bite-size pieces. Toss the apples and chicken into the salad.
Kale Salad with Corn, Tomatoes, & Cheddar
Need a side salad for taco night? Cut the kernels from an ear of corn (here is a genius tip for how to do that). Slice some grape tomatoes in half and grate a hunk of white cheddar cheese. Toss with the salad. I also sometimes add chopped fresh cilantro and a pinch of ground cumin (or even taco seasoning) to enhance the Mexican-ish flavor.
Kale Salad with Lentils
This is new to my kale salad repertoire and is fast becoming my runner-up for lunch favorite thanks to an ingredient I recently discovered: Steamed lentils from Trader Joes. Basically just dump a cup of the lentils, which are perfectly seasoned already, on top of the basic salad and toss. Sprinkle with freshly chopped flat-leaf parsley. Yum.
Kale Salad with Almonds, Coconut, & Dates
This version is for the Paleo folk (Wait, are dates Paleo? If not, you can leave them out). Toss the basic salad with raw sliced almonds, unsweetened coconut shreds, and sliced dates. I’ve also made a version of this with unsweetened dried cherries and it was delicious.
Feel free to mix and match!
