Thursday, April 26, 2012

Kale Salad with Grapefruit

I might be one of the luckiest girls in the world.  My friends and family are amazing and I am constantly humbled by the love that surrounds me.  What makes me most happy is to see the wide range of friends I am blessed to have in my life.  Some old, some new, but all just as valuable to my heart.  

One of my oldest friends, "Katie B", and I have been friends since we 5 years old.  Our childhoods were intertwined from the beginning.  We began babysitting together when we 11 (really when we were 9 and our brothers were supposed to be babysitting but we were really the ones in charge) for a neighborhood full of children, we played German Spotlight, flag football and countless other games with our neighborhood gang, and we went on to the same high school together.  No matter where our lives have taken us or what has been going on, some how, some way, our paths always come back together.

For this I am most grateful, for she will never lie, she will always tell it like it is but above all else, I know she will always have my back!  Since moving into her neighborhood we have been cooking more often together, which makes me SO happy!   Ever since my friend, Reed, first made his now legendary kale salad I have been on a tireless hunt for more kale in my life....I mean come on, it's a freaking super food!!!  Recently I had dinner at Katie's house for our healthy Monday meal and to my great surprise and delight she had kale on the menu.  I was thrilled to learn a new way to make a delicious kale salad.  Evidently, one of the tricks to eating raw kale, is to let it sit in the marinade for at least 30 minutes, though longer is better, as this will tenderize the tough leaves.

Since Katie pretty much wings it in the kitchen, to rave reviews I might add, we didn't really have a set recipe, but here is my best attempt at capturing her creativity.

Katie B's Kale Salad
3/4 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons spicy mustard
juice of 1 lemon
1 shallot, minced
2 tablespoons honey
Parmesianno Reggiano cheese

Combine oil, vinegar, mustard, honey, lemon juice, and minced shallots. 
 Pour over the raw kale and let stand for at least 30 minute.  
Just before serving add Parmesan cheese and grapefruit
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