Massaged Kale Salad

MelandBoysKitchen

My dear friend Celeste took me to lunch for my birthday to this little place in downtown Chattanooga because she really wanted me to try their Massaged Kale Salad that she loved.  I have to admit, that although Kale is a super food and I want to like it, I am not a huge fan, and the thought of a massaged salad sounded strange.  Little did I know what a HUGE treat I was in for!  Since that day last Spring, I have made this salad many many times.  In fact my Mom who is currently serving an LDS mission in New Zealand, called me wondering why the massaged Kale Salad I made when she came to visit was not on Mel and Boys Kitchen!  She was having friends over and wanted to make it for them.  I realized she was right, I had never posted my Massaged Kale salad and you are missing out!  So here you go my friends!  Don’t be turned off by the massaging–that is the secret to this awesome salad.  The sprinkle of salt and the good rub, softens the tough Kale leaves transforming them into a tender delicious leaf!  I have used many different dressings ( red wine vinaigrette, lemon vinaigrette) but my favorite is this Maple dressing that I posted last week.  YUM!  You can change up the toppings–I have tried pomegranate seeds or pear instead of the apple, pumpkin seeds, cashews or walnuts instead of the sunflower seeds and feta instead of the parmesan.  Any combination is wonderful!  This salad is the BEST!

Other Kale Recipes
Asian Massaged Kale salad

Slimming Turkey Kale Soup

Lenitl soup

Massaged Kale Salad

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• Author: Melanie ~www.melandboyskitchen.com

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Ingredients

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• 1 large bunch kale
• 1/2 teaspoon sea salt or kosher salt (coarser salt)
• 1/4 cup finely diced red onion
• 1/2 cup dried cranberries (raisins)
• 3/4 cup small-diced apple (or pomegranate seeds, pear or sliced grapes)
• 1/3 cup toasted sunflower seeds, (or walnuts, cashews, pepitas are good)
• 1/3 cup parmesan cheese, grated (or Feta is good too)

Maple Dressing

• ⅓ cup cider vinegar
• 2–3 tablespoons pure maple syrup (depends how sweet you like it)
• 1 tablespoon Dijon mustard
• ¼ teaspoon kosher salt
• ¼ teaspoon pepper
• ⅔ cup olive oil

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Instructions

1. Take a large bunch of kale and wash it and pat it dry. Strip the kale leaves off the stiff hard stem, by slicing the stem away from the leaf until you have cut a thin v-shape into the kale leaf. Stack the kale leaves two or three at a time, roll them up, and slice the leaves into thin ribbons.
2. Place the kale ribbons in a large mixing bowl. Add the salt and massage it into the kale with your hands for two minutes. The kale will start to turn a darker green, the texture of the kale will begin to soften and it will shrink! What you thought was a huge amount is now much more manageable.
3. Toss in the red onions, craisins, apples, and sunflower seeds.
4. For the dressing: whisk together the cider vinegar and next 4 ingredients. Gradually whisk in oil until well blended.
5. Pour over the salad and toss. Sprinkle parmesan cheese over the top and serve. The salad can be refrigerated for up to a day before serving (if doing this, I would suggest refrigerating the salted kale separately from the other ingredients and tossing the salad together an hour or two before serving).

Inspired by a salad at the Community Pie in Chattanooga and adapted from here and  here