My sister shared this recipe with me years ago and it has been in my kitchen ever since. In the spring it tastes best because the kale has its most tender sweet leaves and spring garlic is in season. Its possible to make it with garlic cloves, but I find the spring garlic more springy and subtle for this salad. Ume plum vinegar is a must. If you don’t have any, get some next time you shop. Its is perfect for so many salads. Excellent olive oil is also necessary for all your salads. Great ingredients are investments worth making.
Friends of mine have laughed that my salads are almost always shades of green. This is another green minga salad, mono color but surprisingly complex flavorful!
- 2 bunches of kale
- 3 or 4 sprigs of green garlic
- 1 tbs ume plum vinegar
- a generous splash of love oil
- Wash dry and chop the kale into fine ribbons. Chop the garlic into fine rings
- Toss together with plum vinegar and olive oil. Serve with roast meat or fish.