For the last 13 years our whole family has gone in July to the beach In California to our Timeshare in Carlsbad, California: Grand Pacific Palisades. This is our 13th year, and the memories of taking turns watching a 2 year old on the Jungle Gym, fast forward to today, All but one has a driver’s license!! A lot has changed, but one thing that has not is the competitive nature of our family Food Nights. I take Mondays, and do “Sunday Gravy” for 15 people. (see my Table of Contents for this recipe). Always way too much, but very freezable, with a tasty red Italian sauce with Italian Sausage, Ribs, Pork Roast, and Meatballs. On a side note, for the last two years my daughter in law, Laurie, had an “issue” with meatballs that are not authentic, so now she makes them for the dish. I love Laurie.
Adam took Taco Night, making Carnitas and serving all the condiments and self-serve Taco Bar.
But I digress. The point of this post is the wonderful KALE SALAD. Christian’s family decided to do a Healthy Night, which was quite a shocker to all of us, and to be honest, not in a good way. After all, isn’t the point of vacation to indulge, ruin your diet, Pig Out on everything? How could we possibly enjoy dull, plain, flavorless food??? WRONG! Every single item, from Patrick’s salmon on the grill, to Michael’s roasted vegetables, to this salad, was divine!!! I only took a bite of the salad to be polite, then ate the whole thing, and NOW I’m gonna make it! Regarding Kale: Lord I tried. Oh how I tried. Kale was so popular for the last five years, and I’m sure I tried to like it in every form and every variety, and every recipe that looked good to me. The closest I came to liking it was when I tried Kale Chips and only then with Ranch flavor. So, if you trust me, try this delicious recipe. Don’t think about it, and when it comes to the part about massaging the Kale, take it seriously!
DR. HYMAN’S RAW KALE SALAD from Patrick and R. Mark Hyman
1 large bunch Kale (Patrick says purple or any curly Kale. He likes Baby Kale too)
Zest and juice of one large lemon
1/4 cup Extra virgin Olive Oil
1 clove minced garlic
Dash Sea salt (to taste)
1/4 cup toasted Pine nuts
1/4 cup currants
1/2 cup Kalamata Olives (pitted and chopped)
Place the Kale in a large salad bowl, add the lemon zest and juice, olive oil, garlic, and salt. Massage the mixture with your hands for 1-2 minutes to soften the Kale. YES THIS IS THE WEIRD PART: Aaron (aged 17) actually did this! Apparently it makes a difference!
Add the remaining ingredients and toss to combine.
Allow the salad to rest and “soften” for about 15 minutes before serving. Kale salad is best eaten the same day, but can be stored in fridge overnight.
***Note: you know I’m never gonna leave a recipe AS IS. I would add a whole bunch more Pine Nuts and currants. If you don’t have currants, use raisins or other dried fruits like cranberries. I also always cut out the big vein of the Kale if there is one. It’s bitter….. Just MY take! After all, I am the writer……