This will be my fourth salad post in a row, so I plan to mix it up next time. Especially since this blog was supposed to be about baking…
Calafia Cafe in Palo Alto serves this salad (aka Super Salad) and I know more than a few people who have made this their go-to dish. Personally, I am not a big fan of kale but this salad has somewhat converted me.
One of the things I dislike most about kale is the texture. The Dinosaur Kale called for in this recipe is thick and has an embossed, bumpy texture…not very appetizing. In my opinion, the trick to making Dinosaur Kale palatable is to beat the leaves into submission: Remove the thick rib down the middle and then thinly slice the leaves into ribbons. Alternatively, if you just can’t stand kale, substitute arugula, no chopping required.
