Check out this delish dish from MCbj contributor lalasweets. I trust anything this mommy chef extraordinaire sends my way. Plus this is healthy too! What a bonus since in California it always bikini season.
To learn more about Lalasweets
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While on vacation with my husband in St. Barths, we had the most amazing dinner at Eden Rock, “On the Rocks”. Where Executive Chef, world famous Jean-Georges Vongerichten showcases some of his famous dishes. I had a kale salad that was to die for! I never asked for the recipe, but my taste buds would not forget the beautiful creation that I experienced….and so below is my version of that salad!
Kale can be bitter and hard to stomach if not seasoned or prepared correctly. A secret to serving raw kale is allowing it to soften up in it’s dressing 24-48 hours before serving. So although this dish takes less than 20 minutes to make, plan ahead and “hold the fork”, because you will be missing out if you eat it too soon. It’s fabulous the next day!
Jalapeño Kale Salad
Prep Time: 15 minutes
Servings: 4 small servings
INGREDIENTS:
-2 bunches of fresh kale, finely shredded
-1 jalapeño, finely sliced
-1/2 cup freshly and finely grated parmesan cheese
-2 lemons, squeezed
-1/4 cup extra virgin olive oil
-Salt and pepper to taste
DIRECTIONS:
1. Place the kale in a large mixing bowl.
2. In a separate bowl, whisk together the olive oil, lemon juice parmesan cheese, and salt and pepper. Mix until well blended. Pour over kale and toss.
3. Using a madeline, slice the jalapeno paper thin. Set aside.
4. Cover and refrigerate for 24 hours.
5. 2 hours before serving, toss in the sliced jalapeños. Cover and refrigerate for 2 hours.
6. Sere and enjoy!
Tip! *There may be excess dressing at the bottom of the bowl which you could discard or use as a marinade the next day for chicken!
with love
lalasweets
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