Give me a cast iron-cooked steak, kale salad, and a glass of red wine and you make me a happy girl. Add a piece of good white bread and you have my version of suppertime perfection. This combination is one of the staple meals in our ranch kitchen. It is simple, fast, and in the summer we can source almost all of the ingredients from our backyard.
This kale salad came into our lives when we hosted a potluck for beef customers years ago. I had to have the recipe. And now every time we serve it to guests they ask for the recipe. You really can’t go wrong. It is the perfect crunchy, savoury salad. Super simple, but huge flavour! There is no need to mix the dressing separately, just toss all the ingredients together in your favourite bowl and sample as you go, adding a little more of this or that to taste.
- 1 bunch Kale
- 1/2 cup Red Onion
- 1/2 cup toasted Sunflower Seeds
- Olive Oil
- Seasoned Rice Vinegar
- Soy Sauce
- Ground Black Pepper
- Strip kale leaves from the stem with a sharp knife. Chop leaves into bite sized pieces.
- Finely dice the onion.
- Toast the sunflower seeds at 375c until brown, approximately 5 minutes.
- Toss the above together.
- Drizzle the oil, rice vinegar, and soy sauce over the salad. Add fresh ground black pepper (LOTS). Toss vigorously to soften or "massage" the kale. Sample and adjust the dressing ingredients to taste.