Kale despite being labeled a “superfood” is quite polarizing. For those that dislike it, chances are the first kale dish you’d ever consumed was rough, bitter, or both especially if it is raw.
I count myself lucky because one of my first experiences with kale was actually through this particular kale salad that a coworker of mine, Emy, had prepared for a potluck. I’ve made a couple variation of the recipe depending on what I have laying around the cupboard or fridge. I’ve made this salad too many times to count as a simple, filling, and delicious meal on days where I haven’t had time to cook.
This post is also dedicated to my mom who really enjoyed it the last time I made it for my family at home. Happy Mother’s Day!
Kale Salad with Sweet Corn
- Lacinato Kale 1 bunch, trimmed, chiffonaded
- 1 cob of raw corn Trim the kernels off the cob
- Bread crumbs 1/2 cup
- Shredded Parmesan 1/2 cup
- Garlic 2-3 cloves, minced
- Olive oil 1/4 cup
- Lemon 1, juiced
- Salt 1 pinch
- Clean, trim, and cut kale reserving only the leafy green parts and put in bowl.
- Trim cob of raw corn and add kernels to same bowl.
- Add bread crumbs and parmesan cheese.
- In a separate bowl, whisk/mix together garlic, olive oil, lemon, and salt.
- Pour mixture over the rest of the salad and toss. Let sit for 5 minutes before serving. Crack some black pepper on top if desired.
There’s a couple key points and variations here:
*I think the choice of using lacinato kale is very important because the greens from it tend to be the most tender and yet still have good texture.
*Dry your greens! No one likes a soppy salad.
*It is perfectly reasonable to substitute canned corn for this recipe. In that case, I like to substitute some of the lemon juice with orange/grapefruit juice to add a bit more sweetness.
* The astute reader may notice that the proportions of acid and oil in the recipe are not the classic 1 to 3 ratio. This is because the slightly higher acid content also helps make the greens more tender, which is also the reason it is okay to allow this salad to sit for a few minutes prior to service without worrying that it will get too soggy.