Massaged Kale Salad

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Recipe adapted from Feeding the Whole Family by Cynthia Lair.

Ingredients

  • 2 bunches of Kale
  • 1 tsp sea salt
  • 1/3 cup toasted sunflower seeds
  • 1/4 cup diced red onion
  • 1/3 cup currants
  • 3/4 cup diced apple
  • 3 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1/3 cup goat cheese, crumbled

Instructions

  • 1. De-stem kale by pulling leaf away from the stem. Wash leaves. Spin or pat dry.
  • 2. Stack leaves, roll up and cut into thin ribbons (chiffonade).
  • 3. Put kale in a large mixing bowl. Add salt.
  • 4. Massage salt into kale with your hands for 3-5 minutes. (The kale will reduce in volume.)
  • 5. Put sunflower seeds in a dry skillet over low to medium heat and stir constantly for a few minutes until toasted
  • 6. Put kale in a fresh bowl and discard any leftover liquid.
  • 7. Stir onion, currants, apple and toasted seeds into kale.
  • 8. Dress with oil and vinegar and toss. Taste for salt and vinegar, and add more if necessary.
  • 9. Toss in goat cheese and serve. Keeps in fridge 3-4 days.
  • Servings : 6
  • Ready in : 15

Instructions

  • 1. De-stem kale by pulling leaf away from the stem. Wash leaves. Spin or pat dry.
  • 2. Stack leaves, roll up and cut into thin ribbons (chiffonade).
  • 3. Put kale in a large mixing bowl. Add salt.
  • 4. Massage salt into kale with your hands for 3-5 minutes. (The kale will reduce in volume.)
  • 5. Put sunflower seeds in a dry skillet over low to medium heat and stir constantly for a few minutes until toasted
  • 6. Put kale in a fresh bowl and discard any leftover liquid.
  • 7. Stir onion, currants, apple and toasted seeds into kale.
  • 8. Dress with oil and vinegar and toss. Taste for salt and vinegar, and add more if necessary.
  • 9. Toss in goat cheese and serve. Keeps in fridge 3-4 days.
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