Killer Kale Salad!

I love when a trip to the grocery store teaches me something new. The other day I ventured in to Whole Foods (or Whole Paycheck as we also like to call it), and came upon a poster with interesting information about something called the ANDI index. Apparently, ANDI stands for “Aggregate Nutrient Density Index”, and ranks the nutrition index of foods on a scale from 1 – 1000, by “evaluating a range of micronutrients including vitamins, minerals, phytochemicals and antioxidant capacities”.

As you can see, leafy greens rule the roost, and among the ones with a perfect score is kale. And, since most fruits and veggies are at their most potent in their raw state, I figured I needed to come up with a really good way to use raw kale. After a little experimenting, I came up with the following:

*** Since I rarely cook from a recipe, be aware that whatever amounts I do mention are approximate, and might require some tweaking to suit your taste***

Crush a good-size garlic clove. Add 1 part Ponzu (a Japanese citrus vinegar), 3 parts olive oil, a pinch of salt, and about a teaspoon sweet hot mustard. If you don’t have access to Ponzu, you can use a blend of decent white wine vinegar and fresh lemon juice. Add a generous amount of freshly grated Parmigiano Reggiano, a handful of raisins and an equal amount of toasted pine nuts. Shred the kale finely, and toss well with the other ingredients. I like to use a mix of red and green kale, because it looks so beautiful. If you want to make it a bit meatier, this is a perfect foil for grilled chicken. Other than that, it makes a great potluck item, because the kale resists wilting, and looks fresh for hours. And you can feel great about it, because it is so darn healthy! Enjoy!


About annamadeit

Born and raised in Sweden, my aesthetics and outlook on life are strongly shaped by a culture rich in history and tradition. I care a great deal about environmental responsibility, and my aesthetic reflects the visually clean, functional practicality and sustainable solutions that are the hallmarks of modern Scandinavia. I was trained as an architect at the University of Cincinnati and as a color specialist at the Scandinavian Colour Institute in Stockholm. I'm obsessed with plants and gardens, and aim to take my skill set a step further by designing gardens as well as interiors. As someone so aptly said: " Architecture is the skin that separates the exterior from the interior". So true - you can't successfully focus on one without incorporating the other. I'm also an avid cook, and I love to ski. In addition, I put time and efforts into trying to rectify things that I feel are wrong in my immediate community. As you will see, The Creative Flux will touch on all these things, and more. For sure, it's all over the map, but then again - so am I! Welcome to my blog!
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4 Responses to Killer Kale Salad!

  1. Michelle says:

    Hi Anna,
    I made the salad to take to a dinner today, with a few substitutions for what I had on hand and it was a hit! I think I will be making this a lot more this growing season. Would you mind if I linked to your post from my blog?

    Thanks so much for sharing this!

  2. Pingback: Ironic? « June’s Corner Garden

  3. Pingback: Rainbow Salad and Pâté – Sure to Please my Mitochondria | The Creative Flux

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