It seems as though the kale salad has never quite gone out of style. It's the 500 pound person sitting next to you on the airplane. It's your mom that calls you 10 times a day. It's the 20 mice running around your house that the cat can't catch. It's there. An ever present force of life... like low level anxiety.
And that's because it's delicious. Somehow kale justifies using lots of cheese and heavy dressings, because, hey, it's some sort of super food... so why not? Who feels bad eating a kale caesar? no one! Except for me, and maybe you.
Well, this kale salad is neither here nor there. I shredded mustard greens with the kale because that spicy flavor makes it so delicious and a little lighter. I added toasted almonds and radishes. Parmesan? just a little. Lemon? lots.
Kale and Mustard Greens Salad with Radishes and Almonds
1 bunch Lacinto kale
1 bunch mustard greens
1 handful thinly sliced radishes
1/4 cup raw almonds, slivered or sliced
1/4 freshly grated parmesan cheese
1/4 cup fresh lemon juice
1/3 cup extra virgin olive oil
1/2 teaspoon salt
Wash and dry the kale and mustard greens. Cut out the tough stem by folding each leaf in half, and running your knife along the edge.
Stack about 8 of the folded, de-stemed leaves and roll them up tight. Cut into thin ribbons. Repeat with remaining leaves.
Toast the almonds with a bit of olive oil and salt in a 350 degree oven until light brown. About 7 minutes. Take them out of the oven and cool completely.
Whisk all of the dressing ingredients together and toss with the kale and mustard greens. Toss in the parmesan. Taste and add more salt if needed.
Toss in the radishes, the toasted almonds and serve.