Dear SOS: I am addicted to the Tuscan kale salad at Little Dom’s in L.A. I love kale no matter how I prepare it, but it never tastes quite as delicious as the Dom’s salad. I am hoping it’s 100% guilt free, but maybe there’s a sinful ingredient in there somewhere? Any chance you could look into this?
Dear Elise: Because of its rather tough texture, greens like kale are often cooked to tenderize them before serving. But gently rubbing a bright vinaigrette onto the cut greens also works to soften their texture, making for a wonderfully fresh salad with crisp, assertive notes. Top it with a few grilled baby carrots for an extra touch of color and you have a finished dish in under 30 minutes. Forget the guilt; I think it’s rather virtuous.