HAIL KALE!

In the United States these days, kale is everywhere. It took off as an edible plant when an ad agency branded it a “superfood.” Then Bon Appétit magazine proclaimed 2012 to be “the Year of Kale.” Now, every large supermarket carries at least two varieties. § Before we cut the dock lines and sailed away from our home in Washington, D.C., aboard Del Viento, our 1978 Fuji 40, I jumped aboard the kale bandwagon — and fell in love with this simple salad. It was a weekly staple in our house ashore, but I didn’t imagine kale would be easy to find abroad; I thought this salad was yet another thing we’d have to learn to do without in our lives afloat. Fortunately, this kale-loving cook discovered that much of the rest of the world eats kale too — and some have been doing it for a very long time. In Mexico and Canada, we had little trouble finding it. During our first 18 months in the South Pacific, kale was scarce. Then we landed in Fiji, where Fijians grow organic kale locally and sell it at a low price. Hail kale! This favorite salad is back in our weekly rotation. § This salad has an added bonus for every boat cook: It can be made ahead of time! It’s good just after it’s made, but it’s even better if it sits for up to an hour (or even longer) after it’s dressed before serving. It’s also still excellent hours later — kale is a hearty green, and letting it “marinate” in the dressing only improves its texture and taste. — Michael Robertson