Winter’s vegetables are in full force with kale winding its way to the top of the list. It is one of those vegetables that goes a long way, but it was never one that frequented either one of our family tables. Kale popped up once we found the farmers markets and restaurants of L.A. Kale chips and kale salads were the winners that swayed folks in the direction of this green. Kale salads are fairly easy to find on restaurant menus, but they are very simple to make at home. The dark, rich greens stand up well to a tangy, sweet vinaigrette and a variety of stir-ins to add a variety of textures to each crunchy bite. A version of this salad was served last month at the Social Justice Learning Institute’s monthly workshop in Inglewood. The salad shown above was shared with friends this past weekend for brunch. Now it’s your turn to make your own.
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