You know I love salads and you know I love kale. So when I landed on this recipe, I loved it but knew I needed to tweak it a little to ensure that David loved it just as much. Rather than use all kale as the recipe calls for, I used half kale and half Romaine hearts. And we both fell in love with this salad. Crispy. Crunchy. Cold. It was a meal. Add a little protein and you're all set. Let the salad sit in the fridge for a half hour or so before serving and the flavors will meld and the salad will wilt just enough.
Then mince the shallot, pour the dressing in a jar and stir in the shallot.