This is how to make my quick pantry kale salad recipe, a raw kale salad made with items that I almost always have stocked in my pantry. It's a healthy and surprisingly delicious and best of all it takes no time to make.
2 Bunch of Tuscan Kale (Curly Kale works too), Sliced thinly
1 Fuji Apple, Diced
1 Carrot, Sliced Thin
2-3 Tablespoons of Aceto Balsamico Di Modena
A drizzle of Finishing Extra Virgin Olive Oil
Grated Parmigiano Reggiano
Fresh Cracked Black Pepper
You can absolutely eat the kale stems, but if you want to remove them, do that first and then get them leaves into a cold water bath to clean the leaves.
While the leaves soak, slice the carrot thinly and cut the apple into strips.
Drain the kale and then run through a salad spinner or dry with towels. Then stack the leaves on top of each other and pack them tightly, then proceed to slice the kale as think as you can. Add the sliced kale to a large bowl, lightly season the kale with coarse salt and then massage the kale with your hands. The kale will start to break down and tenderize. Add the carrot and apple, mix together. Then drizzle in the Balsamic and the oil, sprinkle in the cheese and some fresh cracked black pepper.
Mix together well then taste to make sure everything tastes good. If bland, add some more salt or some balsamic vinegar. Then plate, finish with more cheese and a drizzle of good olive oil and a touch more balsamic.
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