Anytime I've tried to feed my kids and husband kale the reaction goes something like this:
"NOOOOoooooO please, no."
But as any marriage and parenting expert will confirm, the secret to a happy family life and getting everyone to follow the plan (dear god, just follow the fucking plan) is liberal use of lies and deception. (My parenting book: Little White Lies My Mother Told Me for a Happy Life Even if I Trust No One Now is coming out in 2017. Preorder here: best parenting book ever) So, for years I lied about adding kale to recipes, like juices and frittatas.
Before this salad, I juiced the shit out of kale so I could hold my head high at the 'Teach Your 6-Month Old to Read' group sessions at our local librabry. No more! Now I just add cheese and a few other ingredients and PRESTO! Kale my family will eat without being lied to.
Ingredients
Dijon Maple Syrup Vinaigrette
Directions
Combine ingredients for vinaigrette, whisk together, and set aside.
Wash and cut the kale, use only the leaves and leave out the stalks.
Squeeze the juice from one lemon and drizzle over the kale, add a couple of pinches of salt, and massage into the cut and washed kale leaves. Use two hands and work it, work it real good, for at least 5 minutes (more is better). Let the kale sit for 20-30 minutes. This process softens the leaves so you don’t slice the roof of your mouth with razor-edged kale.
Throw in the remainder of the ingredients: cucumber, apple, feta, pistachios, cranberries, hemp hearts.
Drizzle with Dijon Maple Syrup vinaigrette, toss, and eat.
This salad keeps well so you'll have lunch ready for the next day.
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