Summer Peach Kale Salad

ysm kale peach saladKale has been the “it” green for the past couple of years. Many people used to shy away from kale because of its fibrous qualities, which can lead to a tough bite. However, proper handling and manipulation, like proper cutting, of this delicious green will result in an amazing experience for you, even at home!

Kale is an extremely hearty green that has incredible nutritional qualities hidden inside. These dark green leaves hold many vitamins and nutrients that are suited to power your entire body, but the beta-carotenes and lycopene that kale possesses is entirely beneficial for your eyes. Beta-carotenes will protect your eyes from the negative effects of UV light that can damage your eyes, and lycopene will prevent your eyes from becoming dry and also prevent other ocular problems such as cataracts and age-related macular degeneration.

Finding kale nowadays is easy. You are very likely to find it even in the most rural of supermarkets because of its vast popularity. Kale is very versatile, and can replace many different types of lettuces, like romaine in a Caesar salad, so does not be shy about trying kale. You will be glad you did.

 

Kale Salad with Peaches

Ingredients

  • 1 large bunch kale
  • 4 large,ripe peaches
  • 1 small red onion, thinly sliced
  • ¼ cup sunflower seeds
  • Ricotta salata
  • 1/3 cup white balsamic vinegar
  • 1 cup extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • ½ tablespoon honey
  • 1 shallot, minced
  • Freshly ground black pepper
  • Kosher salt

Instructions

  1. Prepare vinaigrette by whisking together vinegar, shallot, honey and mustard. Once combined slowly drizzle in olive oil while vigorously mixing with whisk until slightly thick and emulsified. Season with salt and pepper.
  2. Take the kale and line up all the leaves on top of each other. Slice one-inch pieces all the way up the leave. This will help with kale’s tough leaves and lead to a much lighter bite.
  3. Cut and slice your peaches into large thick slices and sprinkle with salt and pepper. Slice your onion and toast your sunflower seeds in a dry sauté pan until golden and fragrant.
  4. Dress your salad and allow it to sit for about a minute before serving. The vinaigrette will help break down some of the leaf and result in a less fibrous experience. Think of it as marinating your lettuce. Add in all the rest of your ingredients and gently toss. Top with shaved ricotta salata.