Editor’s Note: I was a latecomer to kale. For years I couldn’t get past the bitterness, but it turns out I was just eating the wrong kale salads, and now it’s one of my favorite ingredients. My pro tip: massage the kale. It really does make a difference. Here’s Steph. —Susan Dabbar
Once I learned how vitamin-rich kale is, I wanted to love it. But without proper preparation, raw kale can taste like eating leaves straight from a tree! This recipe will walk you through the art of massaging kale until it’s velvety soft and worthy of dressing.
Serves 6
Ingredients
- 4 cups kale
- ¼ cup almond slivers, toasted
- ½ cup parmesan cheese, shredded
- ¼ cup dried currants
- ¼ cup cherry tomatoes, quartered
- Flaky salt and freshly ground pepper
Method
- Prepare kale by removing the middle stem then cutting the leaves into thin slices. Massage well until color deepens.
- In a large bowl, combine kale, almonds, ¼ cup cheese, currants, and tomatoes. Toss with ½ cup Light Tangy Vinaigrette (below), and salt and pepper to taste.
- Garnish with remaining cheese.
Dressing
Everyone needs a go-to dressing that pairs beautifully with just about any salad. (This one makes an appearance in many recipes in Love What’s On Your Plate). With an ideal combo of light texture and tangy taste, it’s better than bottled in every way.
Ingredients
- ⅓ cup extra virgin olive oil
- ⅓ cup red wine vinegar
- 1 garlic clove, crushed or 1 tsp Garlic Scape Pesto
- 1 tbsp maple syrup
- 1 tbsp dijon mustard
- Flaky salt and freshly ground pepper
Method
- In a small bowl, whisk together oil, vinegar, garlic, maple syrup, and mustard until emulsified.
- Season with salt and pepper to taste.
