project lekker

Kale Salad with Lemon Dijon Vinaigrette

Salads, DinnerMeghan ColvinComment

How is it that a fruit or vegetable becomes trendy? Brussel Sprouts went from hideous to gourmet. Pumpkin warmed our bellies and spiced our lattes. And in recent years, kale has conquered menus in ever major city around America. 

Knowing the growing popularity of kale in the United States, it came as no surprise to see it all over the Dutch markets. However, I soon learned I wouldn’t be finding kale chips or fancy salads with the leafy green anytime soon. Turns out one of the most common dishes in traditional Dutch cooking is borenkoolstampoot (go ahead, try saying that), a cold-weather dish comprised of mashed potatoes and kale. You guessed it – nothing really fashionable going on there. 

When I’ve mentioned the many uses of “popular” kale in American dishes, the Dutch just look a little confused and wonder how their common ingredient could be anything more than, well, common. But I like the idea that something that has historically been used for nourishment and sustainability can find new life in modern day. We’ve gotta keep evolving one pretentious kale chip at a time, right?

// RECIPE //

INGREDIENTS:

  • 2 cups chopped kale
  • 1 pear, cut into 1/2" pieces
  • 1 avocado, peeled, pitted and cut into 1/2" pieces
  • 3 spring onions, cut into small rings
  • 1 clementine, peeled and cut into 1/2" pieces
  • 1/2 cup pomegranate seeds
  • 1 red bell pepper, cored and cut into 1/2" pieces

:: Dressing ::

  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons red wine vinegar
  • 1/2 teaspoon minced garlic
  • 1 tablespoon dijon mustard
  • salt & pepper to taste

INSTRUCTIONS:

  1. Place kale in a bowl and pour dressing over. Let sit for 2-3 hours. (The acid in the dressing will break down the fibers in the kale, making it more tender and less prickly.)
  2. When ready to eat, mix the remaining ingredients in the bowl and toss.