Finally grocery stores offer fresh kale again! I’ve always liked kale as a stew, but since I’ve prepared it in different ways and turn it into salads and chips, I like it even better.
Yesterday I got hold of the first fresh kale of this year and took some stalks with me to make a fantastic salad.
You can use grains of your choice for this salad. I chose peeled spelt because it cooks super quickly. Pearled barley or tender wheat are also perfect. Just be careful not to overcook.
Enjoy your kale!
- 230 g (1 1/4 cups) grains - spelt, wheat or barley
- 80 g (3/4 cup) cranberries, dried, soft
- 2 tbsp olive oil
- 150 g (5 hands full) kale, leaves only
- 1/2 bunch parsley
- some lemon zest
- 3 tbsp olive oil
- 4 tbsp lemon juice
- 2 tsp dijon mustard, grainy
- Cook the grain in water until firm to the bite, rinse and let cool down a little. Roughly chop the parsley and cranberries. Zest half a lemon. Put all the ingredients for the dressing in a screw-top jar and shake vigorously.
- Tear the kale into bite-sized pieces, wash, spin-dry and knead with the olive oil until the leaves have softened. Add the grains, parsley and cranberries to the kale and mix together with the dressing. Sprinkle with lemon zest,