Kale & Brown Rice Salad with Almonds

Oh Kale. How I wanted to be over you because everyone else was into you, but hopped knowingly and lovingly on the band wagon and haven't looked back since I made you into chips. And how you continue to nourish my pizza loving family one smoothie and salad at a time. Thank you for that. This salad might be my favorite version of you yet, I have eaten it pretty much every day for lunch that I could. Thank you for not wilting in the fridge like other lame lettuces. And for going so perfectly with lemon and Parmesan. Love, Erin 
Kale & Brown Rice Salad with Almonds
Imperfect Polish 2016
Makes enough for two heaping entrees, or four sides
Leftovers are good for a couple days

for dressing: 
juice of one lemon
salt & pepper
1 tablespoon minced shallot or 1 minced garlic clove
1 teaspoon of Dijon mustard
2 tablespoons light mayo (leave out if you are not into it)
2 tablespoons olive oil (4 if not using the mayo)

Whisk all the ingredients except the oil together, then stream the oil in and whisk to combine well. Taste and adjust for seasoning. If you have a really juicy lemon, you may need more oil/mayo. Set aside. 

for salad: 

6 cups chopped kale, I like to slice thin, but anyway is fine
2 cups cooked brown rice, cooled (I cheat and buy the pouches of it, perfect every time)
handful of chopped almonds, Marcona are the best, but any are fine
Good sprinkling of grated Parmesan cheese (feta and goat cheese would work too)

Combine all four ingredients in a large bowl. Dress with the vinaigrette to desired taste and toss until well combined and enjoy. 

This is such a winner. I love it for lunch or with roasted/grilled chicken at night. A fried runny egg wouldn't suck on it either. 


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