This salad combines three of my favorite things.
First, cherries, which I can eat by the pound. Next, pickled things, which I also can eat by the pound (I get this from my father). And finally, massaged kale, which I've discussed at length in previous salad-related posts. All this is really missing is a poached egg. Maybe next time.
All the ingredients in the salad are hearty and stand up nicely for quite some time, which makes this salad a really great contender for a barbecue party where food may sit out for a while as people socialize and get second helpings.
And it is most definitely making the menu for our outdoor party this weekend. Somehow, it's already July and we have yet to host a barbecue. It feels like every weekend has been filled with travels or events. Summer---why do you always do this to me?
Back to the salad: the best part of it all is that it's quite simple and fast to make: a quick pickling of the cherries and kohlrabi while you massage the kale (really get in there, it'll break it down and turn it into something spectacular). Then toss it all together with the red onion, Parmesan, and pickled things.
Because the cherries and kohlrabi only pickle for 10-15 minutes, they still maintain much of their texture and crunch, which rounds out this salad nicely.
- ½ cup white vinegar
- 2 tablespoons sugar
- 1 teaspoon Kosher salt
- 5 ounces cherries, halved and pitted
- 1 small kohlrabi, skin peeled and julienned
- 2 tablespoons olive oil
- ½ teaspoon Kosher salt
- 1 tablespoon lemon juice
- ½ teaspoon honey
- 1 large bunch lacinato or Red Russian kale, stems removed and leaves roughly torn
- ½ small red onion, slicked thin
- 1 ounces Parmesan cheese, sliced thin
- Freshly ground black pepper
- In a small bowl, whisk together vinegar, sugar, and salt. Place cherries in one small bowl or jar and kohlrabi in another. Pour half the vinegar over cherries and the other half over the kohlrabi, stirring to coat. Set aside while you make the rest of the salad, about 10-15 minutes.
- In a small bowl, whisk together olive oil, salt, lemon juice, and honey. Pour over kale leaves and use your hands to massage kale until it breaks down and softens, about 5-6 minutes.
- Toss kale with red onion, cherries, and kohlrabi. Top with Parmesan cheese and freshly ground black pepper.
The post Massaged Kale Salad with Pickled Cherry and Kohlrabi appeared first on Things I Made Today.
