This is a very flavourful fresh tasting salad not to mentioned healthy.
I am really loving using kale in a number of recipes these days.
It seems to stay crisper in our onboard environment – much more so than other greens…
This time I served it with my favourite Crab Cake recipe…
Marinated Kale & Bulgar Salad
Cover with plastic wrap and let sit 10 minutes until warm and fluffed.
Add coriander and rosemary to toast, 1 minute.
Transfer oil to a large bowl with lemon juice, zest, and kale;
Season with salt and pepper.
Use hands to crush kale leaves into dressing
until kale is wilted and dressing is absorbed, about 5 minutes.
Stir bulgur and cucumber into kale.
Divide among serving bowls.
Top with goat cheese and a drizzle of olive oil;
serve at room temperature or cold.
(adapted from Food 52)