Many of the recipes I publish are based on an ingredient or ingredients that I want or need to use up. And this salad is no exception. Take kale, for example. This terribly good for us vegetable grows like a weed in a half wine barrel at the back (west facing) side of our house. And even though I try to use this leafy green cruciferous as often as possible, there is always more in that darn wine barrel than we can consume. I also have chives growing in the same area that should be used before we have our first heavy frost.  And in the case of this recipe, I also had, and still have, an abundance of radishes in the vegetable drawer of my refrigerator. So the other evening, I decided to prepare a salad that at the very least, contained these three ingredients.

Because I love food so much, I always try to make our dinner salads as delicious and interesting as the rest of the meal. But I find the salad component of any meal the least fun to prepare. And as much as I love blue cheese and Caesar dressings, I can’t slather our salads with them every night. My choice of dressing has to fit with the other dishes I am serving. (And yes, I probably over-think salad dressing. But that’s just how this old gal ticks.) Plus coming up with the perfect dressing helps me get a bit more excited about the boring part of hacking and slashing vegetables.

So while envisioning this salad, I decided a lovely lemony dressing with garlic and chives would be perfect. And boy was I spot on! But before I proceed to tell you about the tastiness of this salad, let’s talk a bit about the health benefits of the vegetative components.

Romaine – Although low in fiber, romaine is high in minerals, such as calcium, phosphorous, magnesium, and potassium. Romaine is naturally low in sodium, plus it’s packed with vitamin C, vitamin K, and folate. Romaine is also a good source of beta carotene, which converts into vitamin A in the body.

Kale – Kale contains fiber, antioxidants, calcium, vitamins C and K, iron, and a wide range of other nutrients that can help prevent various health problems.

Radishes – Radishes are high in potassium, which can help lower your blood pressure. They also help support the generation of collagen, which helps keep blood vessels healthy. Radishes are also thought to control damage to red blood cells and help increase oxygen supply to the blood.

Chives – Chives are a nutrient-dense food. This means that they are high in beneficial nutrients, including vitamins, minerals, and antioxidants. They are also known to help maintain the health of our bones.

Garlic – Garlic is a good source of manganese, selenium, vitamin C, phosphorous, calcium, potassium, iron, and copper.

But back to why I posted this recipe.

Simply put, this salad is damn delicious. And I don’t want to hear, even from readers in far away exotic locations like Tacoma, that you can’t stand the taste of kale. I defy you to taste it at all in a salad when it’s mixed with other fresh ingredients. I use it a lot in my salads. Actually, a whole hell of a lot. And honestly, I don’t think Mr. C. even notices that it’s there, since I can barely taste it myself.  And I know it’s there! I use it not only because it’s super good for us, but because it’s a great salad filler. That’s right. A salad filler. But I always, and I do mean always, massage the kale before I throw it in with the other ingredients. (See how to massage kale below.) And here’s the secret, besides always massaging the kale that is. I never use very much kale in my salads unless it’s the star ingredient. Just a loosely packed cup or so. So the taste never becomes overpowering. It simply blends in with the other ingredients. And, I make sure all my salad dressings are extremely flavorful. Like this lemony dressing. (That’s really the secret.)

So using my long abandoned “mommy” voice on every parent’s favorite threat – “if you know what’s good for you” (and you should since I listed the redeeming qualities of this salad’s main ingredients above), make this healthy and delicious salad at your earliest convenience. I promise you a flavor sensation not found in many simple green salads.

As always, keep serving interesting food, keep striving to serve healthier and if possible, locally sourced food, and keep looking for the best way to keep yourself and your family grounded during this difficult time.

I wish I had a crystal ball and could predict when this pandemic would be brought under control. Like everyone else, I’m tired of not seeing my family or being able to hug my friends when I know they need a hug as badly as I do. But Mr. C. and I are luckier than most. We aren’t homeless, or out of a job, or ill. We don’t have young children who need more attention or assistance from their parents than ever before. And we have each other and the means by which to live a productive and fulfilling life. Even during this unsettling time.

My prayer each night is that an end to this pandemic will come soon. That I will see the tide of racial injustice turn during my lifetime. That our country will once again be a leader in positive environmental change. That once again, the United States of America will have a leader that I can respect because he/she embraces love rather than hate. And finally, that we will all be blessed with a leader who is respected by other nations, respects different points of view, truly listens and learns from learned advisors, and espouses our nation’s fundamental belief in liberty and justice for all. Not just for the rich few. But for all of our citizens. Peace and love to all.  

3 T. extra virgin olive oil

½-¾ tsp. lemon zest (I used ¾ teaspoon)

1 T. freshly squeezed lemon juice 

½ tsp. kosher salt  

freshly ground black pepper

tiny pinch crushed red pepper flakes

2 T. finely chopped fresh chives    

1 clove garlic, finely minced

1 sm. head of hearts of  romaine lettuce, chopped

2 c. chopped fresh kale, massaged

10-11 radishes, trimmed and thinly sliced

Whisk the olive oil, lemon zest, lemon juice, salt, pepper, red pepper flakes, chives, and garlic together. Set aside.

Combine the romaine, kale, and radishes in a salad bowl. Pour on the dressing and toss to combine. Serve immediately.

How to massage kale:

Strip the leafy part of the kale away from the stems. Chop the leaves into small pieces. Wash and dry the kale. (I use my salad spinner.)

Place on your cutting board, and using your fingers, rub the kale pieces together with your fingers for about 2 minutes or until the leaves turn a darker color as the tough cellulose structure breaks down. Massaging kale actually eliminates the bitter taste making it a perfect green for almost any salad.