2012. And iceberg? 1997 called: It wants its lettuce back.
According tothis story
in the New York Times, kale is this spring’s coolest salad green.
“The fashionable plat du jour these days is the humble kale salad, which seems to telegraph a certain veggie-chic for the juice-cleanse set,” the article announces.
Kale’s fibrous, nutritious stalks and leaves are the stars of several locally chopped salads. Among them:
The Antioxidant Salad (also called the Chisaya Mama) atThe Mixx
mixes kale, arugula, quinoa, fennel, radish and parmesan cheese in a lemon-mint vinaigrette. The salad costs $7.99 for a mini or $9.99 for a full.
The Superfood Kale Salad atBarley’s Brewhaus
tops kale with carrots, cherry tomatoes, quinoa, blueberries and dried nori (that’s seaweed) with a sesame-soy vinaigrette. That salad costs $8, or $13 if you want it with grilled salmon.
goes kale-crazy with two of its salads, the I am Gorgeous ($7 half, $12 whole) and the I am Pure ($7.50 half, $12.75 whole). The former tops kale with cool cucumber, mint, basil, apple and figs. The latter combines ginger-tahini kale with avocado, cucumber, carrots, cilantro, basil, green onions, sprouts, almonds, and (big breath) sea palm, a kind of kelp.
As for me, I don’t love the taste or texture of raw kale (so uncool, I know), but I will eat kale chips (remove stalks, spritz leaves with cooking spray, sprinkle with kosher salt, then bake at 350 degrees until crispy) or drink the leafy vegetable in juice form (four stalks of kale, one lemon, two apples).
Want to make your own kale salad at home? Check out thishelpful video.
Know of another super-cool kale salad in KC? Tweet us@chowtownkc.
Enterprise reporter Sarah Gish helps produce dining and bar guides for Ink magazine. She also writes a monthly cooking story for The Star’s Food section and tweets about food (and beer) @sarah_gish.