If you recall, back in the spring I was totally obsessed with California Salads (read post here). I just couldn’t seem to get enough of the tuna/avocado yumminess! My obsession lasted for weeks until I got to the point I couldn’t look another avocado in the eye – unless of course, we’re talking about guacamole!
I had several non-committal weeks, then suddenly as fall temperatures started to descend upon our fair desert city, I had found a new obsession: Kale and Parmesan salad!
I know, I know, kale is the new hip vegetable. Well, it’s almost so readily expected to be part of everyone’s diet that one forgets there are more ways to consume the veggie than in a morning green beverage.
I personally put a bit of chopped kale or spinach into nearly everything I make. There are so many nutrients in them a little bit never hurts. My Mom, who lives with me, hates raw kale. She says it tastes like paper but she eats it when I sneak it into one of my recipes.
I honestly don’t recall how my new salad concoction came about. I think I was just cleaning through the refrigerator and this assortment of goodies wound up on the counter. Regardless, I’m so glad they did because I eat this salad nearly every day. Sure, I’ll get sick of it in due time, but for now, I love it!
I just place some freshly washed kale on a plate, then add cherry tomatoes, black olives (i can never get enough olives!), shredded Parmesan cheese, a heavy dose of coarse ground black pepper and just a hint of your favorite ranch dressing, from vegan to all-out Marie’s. Mix it all together and it is absolutely delish!
I’ve used different types of kale in the salad, and they are all good. Sometimes I’ll buy a large bag of chopped organic kale. Other times, I want the baby kale leaves. Occasionally, I can find the small leaf Italian Lacinato kale in the organic section at Von’s. It’s positively fabulous, probably my favorite kale to use.
I told some friends of mine about my recipe and they chimed in with their own versions. One adds just a dash of balsamic vinegar to the salad as I make it, including the ranch dressing. He says it’s a whole new level of awesome!
Another friend switched out a couple of ingredients. Instead of kale she used spinach and replaced the shredded Parmesan with shredded mozzarella. She also added chopped roasted red peppers. I haven’t tried that version but she says her taste buds go wild!
I’ve always been a salad lover, so I’m sure I’ll have more cravings in the future. In the meantime, give this recipe a shot and let me know what you think!