Nothing makes you feel your midlife-ness like saying that you’ve got a really fun salad recipe, but I do have a really fun salad recipe! And it’s this kale salad! Homemade puffed rice makes it look and taste like something you’d pay $27 in a restaurant for without batting an eye.
It starts out pretty much like any kale salad recipe, with tender raw kale (any kind of kale) massaged with a lemony dressing. But then you toss in these little homemade puffed rice bits and it gets suddenly fancy.
Key Ingredients
- Kale: Raw kale of any variety! Curly kale, Tuscan kale, Russian kale. Whatever looks good.
- Cooked rice: I have a thing for wild rice, but you can use any cooked rice you have to make the puffed rice.
- Oil for frying: 4 cups. Yes it is a lot of oil! This is a fun and special salad! Go for broke!
- Toppings: Manchego and sunflower seeds. You could use a different cheese, or leave one of these off, but I love this salty, nutty, savory combo.
For the kale salad dressing:
You can make this dressing a couple of days in advance. Just be sure to store it in the fridge and shake it before you use it.
- Lemon: The acid of the lemon is what really breaks down the raw kale to make it edible.
- Dijon mustard: Creamy, tangy. I don't make salad dressing without it!
- Olive oil: Extra virgin olive oil is best for salad dressings.
- Seasoning: You know why restaurant salads taste so good? Because they season the dressing! I use salt and sugar here.
Making Puffed Rice
Puffed rice is a little time consuming to make, but you can prep it ahead of time and it’s so much fun! Especially if you’re in the mood for a little kitchen project, or want to use up leftover rice in a creative way. Wild rice is what I tend to use, for the extra nutrients and just because I like its nutty flavor, but white rice works, too. All you do is cook the rice, dry it out on a sheet pan in the oven (the same way you dry out bread for Thanksgiving stuffing) and then fry it until it puffs.
Kale Salad Tips
- Take your time massaging the kale and taste as you go to make sure the leaves are pleasant to eat. It’s important to get the kale tender, or your guests will feel like they’ve been transported to a bad vegan restaurant in the ‘90s.
- Make the kale salad part of this dish a day ahead of time! Don’t add the rice, manchego or sunflower seeds until right before you serve.
- Make the puffed rice a day ahead of time! It keeps well in an airtight container on the countertop.
- The smaller you get the kale leaves, the better. Chop or tear, whatever feels easier.
More Kale Salad Recipes
What’s Next?
For more recipe inspiration, follow us on Facebook, Instagram, TikTok and Pinterest or order our cookbook. We love when you share your meals. Tag us on Instagram using #themodernproper, and we’d love to hear what you think of this recipe in the comments below. Happy cooking!
