Perk of this salad: it lasts for nearly a week, and gets even more flavorful by the day.
I had the awesome privilege of meeting Olympic Marathoner Shalane Flanagan numerous times while I worked at a company called HOTSHOT. Shalane was one of our brand influencers, and happened to be participate in the 2016 RIO Olympics, crossing the marathon finish line in sixth place. It was a pretty incredible experience. Not only did she race in Rio, but the Olympian also had another victory to celebrate that year. She and chef Elyse Kopecky (who happens to have been her college running teammate) launched their first cookbook together, Run Fast Eat Slow. Geared towards runners, this book emphasizes that fat is essential for flavor and performance and that counting calories, obsessing over protein, and restrictive dieting does more harm than good. Amen.
One of my many meetings with Shalane, and Elyse, included a contest ran by my company, where the winner got to bring a friend to Portland, Oregon to meet and cook! with the duo - and of course receive a signed copy of the cookbook. It felt like a win for me, as I got to attend and moderate the whole event. My biggest takeaway from the amazing athletes (Kopecky is a runner still), was that we should not shy from healthy fats or carbs, and that moderate protein is all we need. As they say - real food can be indulgent and nourishing at the same time - and I like the way that sounds.
So - of the many things I've prepared from Run Fast, Eat Slow, this salad is a constant winner. I like how easy it is to prepare a big batch that will last for a few days (great for lunch/quick dinners) during the week, and honestly, the flavor of the miso dressing not only absorbs into the kale adding flavor, but it in turn makes the kale a bit more supple, and easier to digest. Try it!