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Massaged Kale salad

Updated on June 15, 2015

Massaged Kale salad with dried fruit and cheese

5 stars from 1 rating of Massaged Kale salad with dried fruit and cheese

Massaged Kale salad

This salad is so visually appealing and so palate pleasing.
This salad is so visually appealing and so palate pleasing. | Source
Gathering the ingredients.
Gathering the ingredients. | Source
I used about 1/3 cup of mixed dried fruit. I chopped the pieces up very fine, this way you get a tiny burst of sweetness in every bite.
I used about 1/3 cup of mixed dried fruit. I chopped the pieces up very fine, this way you get a tiny burst of sweetness in every bite. | Source
I used the zest from the whole lemon and just half for the juice.  I used the other half of the lemon for a tagine I was serving. Otherwise, I would have juiced the other half and froze it for future use.
I used the zest from the whole lemon and just half for the juice. I used the other half of the lemon for a tagine I was serving. Otherwise, I would have juiced the other half and froze it for future use. | Source
The super-easy dressing of fresh lemon juice, Braggs amino acids and olive oil.
The super-easy dressing of fresh lemon juice, Braggs amino acids and olive oil. | Source
I like to chop my kale into super skinny ribbons and then cut them in half.  It makes the salad so much easier to eat.
I like to chop my kale into super skinny ribbons and then cut them in half. It makes the salad so much easier to eat. | Source
After hand massaging the kale and dressing together, the salad turns super bright green and gets a nice soft but crisp texture.
After hand massaging the kale and dressing together, the salad turns super bright green and gets a nice soft but crisp texture. | Source
After the salad's nice massaging, just add the chopped dried fruit and the grated Pecorino Romano for one of yummiest salads you have ever tasted!
After the salad's nice massaging, just add the chopped dried fruit and the grated Pecorino Romano for one of yummiest salads you have ever tasted! | Source

Massaged kale salad

Prep time: 10 min
Ready in: 10 min
Yields: Serves 6-8 people

Massage Kale salad

  • 1 large bunch kale, organic
  • 1 garlic clove, grated
  • 1/2 lemon, juiced and zested
  • 2 teaspoons toasted sesame oil, sesame oil is okay but the toasted really makes the dressing special
  • 1 tablespoon Bragg's Amino Acids, or soy sauce
  • 1/3 cup chopped dried fruit, or dried currants work quite nicely
  • 1/3 cup Pecorino Romano cheese, grated

Massaged kale salad

  1. Wash and drain your kale thoroughly.
  2. Take a large salad bowl and grate the garlic clove into the bottom. Then zest your whole lemon and squeeze out the juice of one half. Be careful not to get any seeds in your dressing.
  3. Measure out the toasted sesame oil, Braggs Amino Acid, and olive oil into the large salad bowl along with the grated garlic. Set it aside.
  4. Tear off the leaves from the thickest part of the kale stalk. I don't mind the stalk in my salad so I leave the thinner top part in place. It's just personal preference--take it out if you prefer. Pile the leaves on top of each other and slice it into thin ribbons. Then cut it in half and place into the bowl with the dressing. Do this for all the leaves. I freeze my leftover stalks and use them for broth but you can compost them too.
  5. If using dried fruit like cranberries or cherries, chop those into fine pieces. If using currants, no need to chop. Grate your Pecorino Romano cheese and set aside.
  6. It is now time to massage your salad. Just stick both hands in the bowl and start working the kale like you are giving it a lovely neck massage. You can tell when you are finished by the bright green color of the kale and how the kale softens up a bit to the touch.

Massaged kale salad

I love kale, either cooked or raw. It's a very versatile and healthy green. This salad will last if your family doesn't devour it in one sitting, up to a week in the refrigerator. I have traded out the lemon for lime, and included different types of dried fruits along with different cheeses. Aged gouda works well and currants are super fabulous because they are small and need no chopping at all. The version I have for you today is really my favorite. Also, it is worth the investment to buy some toasted sesame oil. It gives the salad a very rich flavor. If you are worried that you won't use it for any other dishes, then check out all my recipes, I use it quite often; once you taste it, so will you. That salad can be made with just about any oil, but why not get an awesome flavor profile for the calories?

I brought this salad to a lake gathering and was pleasantly suprised at all the folks who loved it and or even tried it! My new brother-in-law told me kale was the hot "new food" in all the fancy restaurants. I had to laugh to myself because I have been eating kale forever, and I hardly go out to eat. Maybe I should take credit for the "hot new trend".

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