Kale can be a scary vegetable for a lot of people. It’s quite tough and bitter, which aren’t exactly crowd-pleasing traits. However, as massaged kale salads have become trendy in the past couple years, many have realized that this little step of rubbing the kale down can make a big difference in both the texture and flavor departments. Now, kale is never going to be like a spring green, because it isn’t! Rather, it’s hearty and much more substantial, which is exactly what we need this time of year. As a bonus, this salad holds up well in the fridge, unlike more delicate greens. At our house, we’ve been doing a lot of kale salads, so I thought I would share a recent creation with you. Strangely enough, Lisa Leake over at 100 Days of Real Food recently put up a similar recipe , so, if you want a slight variation on the same idea, be sure to check out her recipe for Kale and Apple Salad as well.
Massaged Kale Salad with Apples and Carrots
makes approximately 4 servings
1 large bunch kale, ribs removes and torn (about x cups)
2 tablespoons red wine vinegar
1/4 teaspoon salt
1 tablespoon olive oil
1 sweet apple, chopped
1 large carrot, cut into matchsticks
1/4 cup chopped pecans
1/4 cup crumbled blue cheese
- Add chopped or torn kale to a large bowl, along with the red wine vinegar and salt. Massage the kale until it is tender, about 5 minutes. You should see some liquid being release from the kale and it should also reduce in size.
- Add the oil, apple, carrot, pecans, and blue cheese to the kale and toss to combine.