Air conditioning has been the ‘hot’ commodity here for the past few weeks. I have scheduled my day around being in it and if I am unable to be, I make sure I am near a body of water! That said, this heat wave has made cooking a dwindling priority. I would rather not turn on any appliance that conducts heat, so there has been a lot of eating out ($$) and getting by on cold sandwiches and fruit.
Today, I decided to try my luck in the kitchen but with one exception: no oven, no stove. I was not going to let any heat creep into my perfectly cool 68 degree home. I had some kale left over from the weekend farmer’s market trip and I remembered this amazing salad my sister made a few weeks ago. It was so delicious to actually be kale! So I tried my hand at it and it turned out so good AND my house stayed cool! I even had my fiancé, an extremely finicky eater, try the salad (before I told him it was kale, he though t it was spinach) and he LIKED it. So, it’s that good ;-)
Kool Kale Salad
Prep time: 5-10 minutes
Cook time: NONE
Chill time *: ½ hr (give or take)
You will need:
1 bunch of kale, chopped and stems removed
¼ cup olive oil
1-2 cloves garlic, chopped
½ cup bread crumbs
½ cup parmesan cheese, grated
Dash of cayenne pepper
Salt to taste
Remove tough stems from the kale. Rip the de-stemmed kale and place in large bowl.
Chop garlic into small pieces (‘mince’), add to kale.
Squeeze the juice of the lemon and pour over kale.
Pour olive oil.
Add bread crumbs, parmesan, salt and cayenne pepper.
Mix well with tongs or fork. Check the bottom of the bowl, which is where all the ingredients will want to hide.
Make sure all of the kale gets drenched in the oil/lemon juice mixture.
I like to chill my salad for at least ½ hour to allow all of the flavors to mix and for the kale to absorb the juices. You can also serve it immediately. This salad is good in the fridge for 2-3 days (if you can keep it that long!).
Eat alone as a light lunch or snack or serve as a side dish to grilled meat! Enjoy!