I am still learning to love kale… I use it often in a supporting role in smoothies and salads, but a salad made entirely of kale – I was not completely sold. For many months, this massaged kale salad has been in on my mind and I finally got up the nerve to try it a few weeks ago and we loved it! A complex mixture of sweet, salty. and crunchy on a background of sturdy greens.
As you work the salt into the kale with your hands, the volume of kale shrinks, so if you’ve got 4 people who really love kale (or salad), you might want to add another bunch of kale. If you end up with left-over salad, if will keeps a day or two in the frig.
lightly adapted from Massaged Kale Salad on Cookus Interruptus
serves 3 – 4
1 bunch kale
1/2 – 3/4 teaspoon sea salt
1/4 red onion, finely chopped
1/2 cup dried cherries, chopped
1/2 cup sunflower seeds, toasted in a dry pan
2 tablespoon extra virgin olive oil
1 – 2 teaspoon red wine vinegar
fresh cracked black pepper (to taste)
1/4 cup Parmesan or blue cheese (optional)
Wash and dry the kale leaves and de-stem. Stack the leaves, rolling tightly, then cut across the rolled leaves with a sharp knife, producing fine ribbons – or if you prefer, chiffonade. Place the kale ribbons in a large salad bowl. Add salt and massage it into the kale with your fingers for a few minutes.
Add onion, dried cherries, sunflower seeds, olive oil, vinegar, and black pepper. Mix to combine. Taste and adjust seasonings to your taste. Top with cheese if desired.
- in place of the dried cherries, use any other dried fruit, or fresh fruit, such as apple
- try a pinch of nutritional yeast in place of the cheese