I am not a romaine lettuce salad kind of person. Maybe it’s because growing up we always had a “romaine lettuce + whatever vegetables were around + ranch or italian dressing” salad with dinner most nights (Mom, I’m not hating on your salads, I just think I got romaine lettuced out). I also am not much of a “salad for a meal” kind of person. But this salad, THIS SALAD, I eat for breakfast, lunch, and dinner, and feel so healthy (thanks kale). It is beyond simple, lasts well (even if it’s dressed), and has been on repeat in our house for the past several months.
1 bunch kale or 1 bag kale (I use a bag of pre-chopped, pre-washed kale because sometimes you just need that shortcut)
2 onions, sliced
3 garlic cloves
4 tablespoons balsamic vinegar
6 tablespoons olive oil
4 teaspoons sugar
1 teaspoon salt
1/2 cup pine nuts
6 oz goat cheese
1. To make the dressing, first caramelize the onions. Cook onions over low heat, with a little bit of oil until the onions are soft and a dark nutty brown (20-30 minutes), adding water throughout to keep them from burning or drying out.
2. Blend (using blender or food processor) the cooked onions, garlic, vinegar, olive oil, sugar and salt, until smooth.
3. Toss the kale with the dressing, while still warm. The heat from the dressing helps soften the kale, just enough. There normally is extra dressing so dress to preferred taste. Add the pine nuts and crumble the goat cheese. Toss lightly and serve.