For this dish, we used the Maple Balsamic Vinaigrette in the Omnivore and Localvore Package this week. Unlike with typical salad greens, you actually want to let your kale sit for a while to absorb some of the dressing and become more tender - especially with hearty summer kale harvested from the fields like we have this week.
You can mix up your own dressing using our Essential Vinaigrette recipe here!
To prepare this salad, simply de-stem your kale and chop roughly into bit size pieces. Dress and mix or "massage" your kale for even coverage of the dressing. Let it sit in the fridge for a few minutes or up to a couple of hours until you're ready to serve. Add cherry tomatoes or other chopped vegetables for more color and flavor. Enjoy!