How to make a "Bomb Kale Salad"


One of my favorite perks of being a trainer, is getting to meet new and interesting people everyday.  I'm fascinated to learn about client's professions and hear about their interests and hobbies.  A more recent trainee, Joel Gamoran, is the national chef for Sur La Table and has his own series Scraps on the FYI network.  I asked Joel during a recent workout what the secret to making a great kale salad at home was.  I struggle with finding a recipe that I enjoy making at home, but always like kale salads at restaurants and pre-made from fresh local markets.

 He had some great tips, and this is what I learned.

It starts with using a good, fresh, bunch of leafy, organic kale.  Separating the leaves from the stalks, and then chopping the leaves to desired size for salad.  Making the dressing is the next step.  Begin with a good olive oil, fresh lemon juice, and Joel says the key when using lemon is to include the zest, & it will give it a much stronger lemon flavor.  Fresh minced shallots and a little sugar & pepper are then added.  Massage the dressing with your hands into the kale leaves and then let it rest for at least 20 minutes.  The final touch is to top with freshly grated parmesan, toasted breadcrumbs, and salt.  This recipe is simple but works, and is a great healthy salad you can make at home with a few easy ingredients.  


1 large bunch of leafy, organic kale

4 Tblsp. olive oil

2 Tblsp. fresh lemon juice

zest of lemon

2 tsp. minced shallots

1 tsp. sugar

Freshly grated parmesan

Toasted breadcrumbs

Pepper & salt to taste