|15 min||0 min||4|
|1 bunch||Kale (large)|
|2 cup whole||Strawberries (1 pint)|
|1/3 cup||Parsley, fresh (can combine any herbs you like)|
|1/2 cup||Pine nuts, dried (or walnuts)|
|1 cup||Croutons, plain|
|2 tbsp||Extra virgin olive oil (poppy seed vinaigrette)|
|2 tbsp||Rice vinegar (poppy seed vinaigrette)|
|1 tsp||Honey, raw (poppy seed vinaigrette)|
|1/2 tsp||Poppy seeds (poppy seed vinaigrette)|
|1 pinch||Sea salt (poppy seed vinaigrette)|
|1 dash||Black pepper (poppy seed vinaigrette)|
1. Place a small sauté pan over medium heat. Add pine nuts to the dry pan and cook for approximately 2 minutes, or until they start to become fragrant and are a light golden brown. Set aside.
2. Rinse the kale under cold water to remove any dirt. Use a salad spinner to remove excess water or pat dry with a clean kitchen towel. If using curly kale, cut out the rib of each kale leaf. Slice the leaves into ribbons roughly 1⁄2 inch thick and place in a large salad bowl.
3. Whisk all vinaigrette ingredients together (I like to use a glass measuring cup to mix in so it’s easier to pour).
4. Pour vinaigrette over kale. Using your hands, massage into the kale for about two minutes to help it soak in. Add strawberries and herbs and toss to combine.
5. Divide salad among six plates and top with nuts and croutons.
The two most common kinds of kale are curly and lacinato (or dinosaur).
Curly is usually green or green and purple and has thick stalks.
Lacinato has dark, flat blue green leaves and is slightly sweeter than curly kale.