This is my version of a kale salad that they make at The Buttery, an over-priced cafe near my house. The secret is the grapefruit dressing. Freshly squeezed grapefruit juice is a miracle dressing. It can almost standalone because it has the perfect level of acidity — tangier than orange juice and not as tart as lemon. I experimented with adding olive oil to the dressing but it is better without it. I served this at our Canadian Jamaican Thanksgiving and it was a big hit. You can use any kind of kale but I prefer the Lacinto or dinasour kale.
1 bunch of Lacinto kale, stems removed, finely chopped
6 Brussel sprouts finely shredded ( you can also use 1 cup of finely shredded green or savoy cabbage)
¼ cup dried currants
¼ toasted almonds, chopped
¼ cup grated parmesan
4 tablespoons fresh pink grapefruit juice (or juice from ½ grapefruit)
1 clove garlic crushed
1 tsp brown rice vinegar
½ tsp honey
3 splashes ume plum vinegar or balsamic vinegar
ground black pepper
salt to taste
- Whisk ingredients together.
- Chop kale and place in large salad bowl. Add vinaigrette to kale. Gently massage dressing into kale with your fingers.
- Let sit for 20 minutes and add the rest of the ingredients to the bowl and toss well.
- Salad will last several days in the refrigerator.