This salad is now one of my favourites to make at home. It is so easy to make and the result is amazing. I am a big fan of greens like kale, chard, mustard greens, collards. They are so good for you, versatile and inexpensive. I use them in soups, sauteed with vegetables or raw like in this salad. I also love to add nuts to my salad dishes and walnuts is the choice here, it goes very well with the blue cheese. This salad is nice enough to serve for guests and since curly kale makes a lot of volume, you can get a lot of bang for your buck.
The recipe (if we can call it that) is very loose, I make it without any measurements, but since I know many people have a hard time making vinaigrette at home, I put a simple recipe with the proportions I use here at home. It is my everyday salad dressing, sometimes I add some Dijon mustard, other days a little crushed garlic. The recipe posted here is always the starting point.
Kale and Chard Salad Recipe:
This is more an ingredient's list rather a recipe, the quantities are up to you, keep in mind that curly kale leaves make lots of volume.
crumbled gorgonzola cheese
parmesan cheese (shavings)
Remove the tough stems from the kale and roughly chop the leaves. Do the same with the chard, leaving some of the stem. Wash and dry leaves well. Toast walnuts in a dry pan for a few minutes over low heat. Mix all ingredients in a large bowl and toss it with the vinaigrette (recipe bellow).
For the vinaigrette:
This recipe makes 1/2 cup of dressing, make more if needed, or store left overs in the fridge if it's too much.
1/4 cup of olive oil
1/4 cup of lemon juice
1/2 teaspoon of honey
1/2 teaspoon of salt
1/4 teaspoon of pepper
1/4 teaspoon of dried oregano (optional)
Place all ingredients in a jar, close the lid and shake it well. Alternatively, whisk it with a whisk or fork in a bowl until combined.