Marcel Proust talked about how the aroma of a food (madeleines in his case) brought memories of his youth flooding back.
As a parent, it’s not so much aromas as it is certain types of food or dishes that remind me of my kids. Whenever I make kale salad, I think of my daughter. Before she taught me to massage it with lemon juice, I just couldn’t imagine eating raw kale. Bitter stuff. Inedible in the extreme. Ah, what a difference this little tip makes.
Although she claims no credit for it (having learned the “secret” from the boyfriend of a friend), I am reminded of her as I massage the kale leaves. I smile, pushing the cut lemon over the leaves and then rubbing them with my hands. This was one tip Mother Didn’t Know – and it’s a good thing I had a daughter who clued me into how delicious kale salad can be.
Truth be told, there was a dispute about the naming of this dish; my husband, true pastaholic that he is, thought it should be named Kale-Salad-with-Not-Enough-Pasta.
If you’re a pasta fiend, go ahead and double the pasta. On the other hand, if you want a salad that looks balanced and tends toward the veggie side of the vegetable/pasta balance, then stick with my proportions.
The measurements in this salad are not at all exact. If you have another vegetable you’d like to throw in, go ahead. If you have a particular aversion to one I used, substitute another. The bottom line is that deep and varied colors, with crunch and an herby vinaigrette, are the keys to this salad.