This is my absolute favorite kind of salad. It’s a riot of textures, colors, and flavors. Every bite has a little bit of everything and it is an excellent use of whatever vegetables you have around. This version has kale, spicy salad mix, cherry tomatoes, shredded carrots, parsley, sunflower seeds, leftover chicken (from this), feta, and a Dijon dressing to tie it all together.
My full share this week is cherry tomatoes, giant tomatoes, shishitos, bok choy, kale, parsley, and spicy salad mix. I felt like I have not been eatin enough tomatoes, so I took one giant one, chopped it up, sprinkled it with fancy salt, a drizzle of olive oil, and balsamic vinegar, and inhaled the bowl as a snack. I ate the bok choy alongside this braised tofu, which didn’t have enough sauce for me (but anything can be fixed with some chili oil). I’m planning to use the rest of my tomatoes underneath some grilled steak with creamed shishitos. If you snagged some eggplant, I highly recommend these vegan tortas.
All-in Kale Salad
- 2 tablespoon red wine vinegar
- 1 tablespoon extra virgin olive oil
- 1 1/2 teaspoons Dijon mustard
- Pinch of salt
- A few grinds of pepper
- 1 bunch kale, chopped (~4 cups)
- 1 quart cherry tomatoes, halved
- 1 bunch spicy salad mix (or lettuce, or arugula), chopped (~2 cups)
- 2 carrots, grated on the largest holes of a box grater (~1 cup)
- 4 ounces crumbed full-fat feta
- 1 cup cooked, chopped chicken (or 1 cup chickpeas/white beans)
- 1/2 cup toasted sunflower seeds (pepitas would also work)
Combine all of the dressing ingredients in a jar and shake to combine.
In a large bowl add the kale and half the dressing. Use your hands to massage the dressing into the kale, so it turns from dull to shiny and significantly reduced in volume. When you’re ready to eat, add the rest of the ingredients to the bowl and toss to combine. Serve with the remaining dressing.