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How to Make Good Stock's Kale Salad

by Ben LeBlanc January 20, 2020

How to Make Good Stock's Kale Salad

Our Kale Salad has been our most popular salad since the day it landed on our menu. In fact, it was meant to be only a temporary weekly special but customers essentially demanded that it become a fixture of our menu. It’s easy to see why, because this simple salad is delicious. It’s bright and lemony yet savory and hearty. It’s also a cinch to prepare.

1 Large Bunch of Kale
1/4 cup  Fresh Lemon Juice
1/2 cup Extra Virgin Olive Oil
2 Tbsp Grated Parmesan
Kosher Salt
Black Pepper

Wash kale and tear leaves from thicker, woody stems. It’s OK to keep the small and tender stems. Chop or tear kale to your desired size.

For Lemon Vinaigrette, combine the lemon juice and extra virgin olive oil. Stir/shake/dance to combine. Add the grated parmesan and salt and pepper to taste.

In a large bowl, pour half of dressing over kale and use your hands to gently massage the dressing into the kale. This step is important, as the massaging helps to break down the tough kale leaves. You’ll want to dress the salad about 30 minutes before eating so the kale can become tender.Taste the salad, and add more dressing as needed. You’ll want the bright acidity of the lemon juice to come through. Add salt and pepper if needed too. And don't be afraid to add more parm. Because, parm.

Don’t use pre-packaged shredded Parmesan. Grating your own Parmesan results in better flavor and allows the cheese to get worked into the salad much more thoroughly.  Not to mention the inferior quality of shredded parmesan.

Dressing can be made in advance and stored in an airtight container in the refrigerator for seven days.

The salad can be dressed and stored in the refrigerator up to 6 hours before serving.

Ben LeBlanc
Ben LeBlanc

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