Kale and cauliflower salad with dill pickle dressing

A nutritious dish packed with flavour!

I realize that there are already seventeen kale recipes on my site, yet I make no apologies for adding another one as I find it’s just such a delicious and versatile ingredient. What sets this salad apart is the super-tasty ranch style dressing that’s amped up thanks to pureed dill pickles. We’re such fans of its flavour and texture that we use the dressing in many other ways, including as a sandwich spread, on pasta salad and as a dipper for vegetables.  If you love dill pickles even half as much as I do, you might also enjoy this pasta salad recipe.

Ingredients

Dill pickle dressing:

• 1/3 cup (90 mL) buttermilk *
• 1/2 cup (125 g) sour cream
• 1/3 cup (77 g) mayonnaise
• 4 tablespoons (12 g) fresh dill, finely chopped
• 1/2 cup (70 g) chopped dill pickles, passed through a garlic press
• 2 tablespoons (30 mL) dill pickle juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon onion powder
• Pinch salt
• 1/2 teaspoon freshly ground black pepper

*make a great buttermilk substitute by heating 1/3 cup (90 mL) milk just to room temperature, then stir in 1 teaspoon vinegar or lemon juice

Salad:

• 12 cups (400 g) finely shredded kale (see method below)
• 2 cups (200 g) finely chopped cauliflower florets
• 1/2 cup (75 g) finely sliced red onions + 2 tablespoons (30 mL) cider or rice vinegar, 1 tablespoon (15 mL) water + 1/2 teaspoon salt
• 1 cup (140 g) chopped toasted walnuts, to garnish
• 1 cup (145 g) crumbled feta, to garnish
• Additional chopped fresh dill, to garnish
• 1/2 cup (70 g) chopped dill pickles, to garnish (optional)

Method

• Make the dressing at least one hour in advance so flavours have time to blend. Prepare by adding all dressing ingredients to a 2 cup (500 mL) glass jar. Shake vigorously until well blended. Set aside, refrigerating if not using within the hour. Remove from fridge one hour before assembling salad.
• Prepare the kale by washing all the leaves and spinning dry (or patting dry with a clean towel). Strip the frilly green parts off the stems, discarding stems. With a large, sharp knife, shred the kale into small pieces (about 1 inch x 1/3 inch or 2.5 cm x .8 cm). Place the kale in a very large bowl.
• Drizzle about 1/3 cup (90 mL) of the dressing over the kale and massage dressing into the kale with your very clean hands. Set aside.
• Prepare the pickled red onions by placing them in a bowl. Heat the vinegar, water and salt in a heatproof vessel in the microwave, then pour over onions and stir to blend. Let sit 15 minutes (or longer, depending upon your schedule) then drain and add to the kale in the bowl.
• Finely chop the cauliflower and add to the kale in the bowl. Drizzle a bit more dressing over top, 1 tablespoon (15 mL) at a time, stirring often, until cauliflower is evenly coated. I suggest a quick taste test to determine if you would prefer more dressing; add if desired.
• Salad can be refrigerated for up to 4 hours at this point.
• When ready to serve, scatter walnuts, feta, fresh dill and chopped dill pickles (if using) over top.

Serves 4-6.