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Chef Alden Ong shows us how to make a kale salad the right wayand shares his recipe for a celery remoulade dressing.
“Kale is such a robust leaf; it needs a bigger sauce than a light vinaigrette,” says Royal Dinette‘s Chef Alden Ong. So for salads, dress raw kale in a thicker and fattier dressing. The chef recommends a celery remoulade (get his recipe for the mayo-based dressing here.)
To tame the texture of raw kale, give the leaves some time to absorb the dressing. “You can let the leaves sit in the sauce for about three to five minutes before serving,” says Ong.
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