A year ago I would not have entertained the notion of eating raw kale. Yet since using kale as the main super green in my juices, I’ve developed a tolerance for it in dishes as a substitute for spinach. And I also like kale chips baked with garlic, herb & hot sauce infused oil. But raw?
Then one of my favorite healthy foods recipe site, Cookus Interruptus, featured a massaged kale salad – what the heck was that? I liked the other ingredients of the recipe so I tried it and it was a huge hit at dinner.
Today, I wanted a salad and the lettuce in the garden is over until spring – too many frosts took it out. But there is still plenty of green, purple and dwarf kale. So here is the salad I put together with what I had handy in the pantry.
- Two big bunches of kale, combination of green, purple and dwarf variety, about 8 cups.
- 2-3 dashes salt
- ½ cup coarse chopped toasted walnuts
- ¼ cup chopped dried cherries
- ¼ cup shredded mozzarella cheese
- 2 tbs extra virgin olive oil
- 2 tsp elderberry syrup (see recipe)
- 1 tbs balsamic vinegar
- Clean the kale really well. Pull the leaves off the stems & save the stems for juicing
- Roll up the leaves and slice thinly (they call this chiffonade) and put in a bowl
- Sprinkle with salt and massage the kale with your hands, about 2 minutes, until it reduces about 1/3 to 1/2.
- Heat walnuts in a dry, heavy skillet over medium heat for 1 to 2 minutes, stirring constantly to ensure even toasting, until golden brown and smell toasted. Set aside to cool.
- Add all salad ingredients.
- Put vinaigrette ingredients in a small bowl and whisk together
- Pour over salad, add S&P to taste and toss. Serves 4.
I prefer this as a side salad rather than a meal salad. It gives any meal great nutrition plus the protein and fiber helps to keep you from overindulging in other meal items.