There are two kinds of kale you'll usually find at the supermarket.
One is curly kale:
The other is lacinato kale, also called Tuscan kale, cavolo nero, or dinosaur kale (dino for short):
Curly kale is fibrous and grassy tasting, so it's not the *best* for salads, unless you really love chewing.
In general, lacinato kale works better.
First things first: Cut the ribs out of the leaves.
Now, you can rough-chop the kale leaves...
...or you can "chiffonade" them, which means slice them into thin ribbons.
To slice them into ribbons, use this great trick: Stack and roll up a bunch of leaves:
Then, slice through the roll:
Chiffonade kale makes beautiful salads.
Also, it's best if you're making a grain-based salad with kale.
Once you've sliced the kale, let it sit with a little oil and salt for about half an hour before mixing with other ingredients and dressing.
Choosing the right dressing makes a huge difference.
Recipe: Weekend Glow Kale Salad with Tahini Lemon Dressing
Kale is a really sturdy green, so you can use a heavy sauce. Nut-based dressings work well.
Ditto ones made with avocado.
Or, a vinaigrette with a lot of acid will break down the fibers in the kale and make it easier to chew.
This is not a typical lettuce salad — the kale won't wilt as easily — so you can use a little more dressing than usual.
Try "massaging" the dressing into the kale.
You can even dress it a day in advance, then put it in the fridge and let all the flavors mingle.
Or, use a warm vinaigrette, which will cook the leaves *just* enough to take a little bit of the harsh raw crunch out.
If you hate raw kale, you can always make a cooked kale salad. Try roasting the leaves.
Or grilling it.
And, remember that bacon has a way of making anything better.
