Helping busy families cook and eat more seafood at home.

By Christine Rudalevige

My husband has two culinary assumptions that simply don’t ring true. he says no one like either cake or kale.
Really?  In his defense, he first said that about cake was when I spent way too much money on a gorgeous cake to celebrate my son’s first birthday.  In my defense, everyone (he included) at the party loved it, except the baby who was both overtired and a cranky after having rubbed expensive buttercream frosting in his eyes.

Any knowledge of the nation’s current penchant for healthy eating, proves he’s wrong about kale, too.  I think it’s just he who doesn’t like kale.  But he eats it nonetheless.
I make a variety of kale salads because the main ingredient is one tasty superfood that can either make me feel very nutritionally righteous or balance out my guilt for taking the fried fish on the other side of the plate.

This is side dish needs to be dressed and sit for at least 20 minutes before you eat it.  And 20 minutes is just the right amount of time to cook the fish.

Lemony Kale Salad

Serves 4
Everything in its Place

  • ¼ cup thinly sliced red onion
  • 2 Tablespoons fresh lemon juice
  • 2 Tablespoons olive oil1 teaspoon honey
  • 1/2 teaspoon coarse sea salt
  • ¼ teaspoon black pepper
  • Freshly ground black pepper
  • 6 cups kale leaves (I like a mix of curly, Russian Red and Dinosaur Kale), torn from tough stalks, washed and dried
  • 1/2 cup toasted almonds, roughly chopped
  • 2 ounces of a nutty hard cheese like Comte, Gruyere, Swiss or Emmental, cut into ¼-inch squares
  • 4 dates, pitted and sliced (optional)


  • ·         Soak onions in cold water for 20 minutes to take away some of their sting.  Drain and pat dry with a paper towel.
  • ·         In the bottom of a large salad bowl, whisk together lemon juice, oil, honey, salt and pepper.  Add kale to the bowl and using your hands, massage the dressing into the kale leaves for 3-4 minutes.  Let the salad stand for at least 20 minutes (but as long as an hour).
  • ·         Toss in red onions, almonds, cheese and dates (if using).  Serve.