I could call this recipe the ‘convert kale salad’ for all the people who hate kale but love this dish. It could be named ‘Basi Italia Rip-Off’ because I first tasted the salad at the elegant Basi Italia restaurant in Columbus and have been recreating it in my kitchen ever since. Another good title would be ‘best salad ever’ as someone always declares as much when I serve it. It is refreshing in summer and useful to make with bountiful local kale in cooler months too.
Marinated Kale Salad
Time: 15 minutes prep, overnight marination
5-6 cups kale, washed and cut into thin strips. Any type works; the lacinato or dinosaur kale tastes best.
1/2 cup dried fruit. Basi uses dried currants; my version has dried cherries
1/2 cup nuts or seeds. Basi uses pine nuts but since my episode of pine mouth I substitute sunflower seeds
1 tablespoon honey
zest and juice of one lemon
1/4 cup olive oil
1/4 teaspoon salt
1/2 teaspoon ground pepper
1/3 cup Parmesan cheese, shaved with a vegetable peeler (omit and add 1/4 teaspoon salt for a vegan dish)
Mix kale, fruit, lemon zest and seeds in a glass bowl. In a separate dish, mix lemon juice, olive oil, salt, pepper, and honey to make a dressing. Pour dressing over kale and toss to coat evenly. Refrigerate overnight or for six hours minimum. Before serving, toss in Parmesan shavings.
Recipe added to Fight Back Friday.