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Kale has recently made an emergence as the green vegetable of choice. From diet experts to restaurant chefs, not enough good things can be said about this leafy green. That’s why restaurants are choosing to include kale in everything from salads to flatbreads, even cocktails, this spring. Kale Caesar salads started becoming popular on menus in 2011, with different variations popping up at more and more restaurants across the country. “It is the uber-trendy healthy salad green right now,” said Nick McCormick, chef of TAP in Atlanta, who combines baby kale with roasted tri-color carrots, raisins, candied pecans and yogurt dressing in a $9 salad. “I wanted something on the menu that was more rustic,” he said. “The kale has a great earthiness to it that works well with the sweetness of the carrots and raisins,” he said. Kale is even making its way into some condiments, such as pesto. “I use kale in place of [other] greens or herbs for it to be really hearty and a real component of the sandwich rather than just a background sauce or flavoring,” said chef Nicole Pederson. “Kale is now finally getting the love it deserves.” Related Articles -
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