I consider myself pretty good at salads. I’ve figured out just how much vinegar is too much the hard way, by pushing the limits a little bit. But for me, a great salad is all about ratios and balance. The base is comprised of greens, then a vinaigrette, which should either be creamy or oily. Plus, there should be a salty and then a crunchy element. Parmigiano Reggiano is the perfect way to achieve salt, while any sort of nut or seed is great for adding crunch. This raw and roasted kale salad is all the things–crunchy, salty, tangy, and it’s hearty enough with the tuscan kale base to be a meal.
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