SERVES 4
Kale is a wonder food, full of vitamins A and C. It can also be tough and bitter. A technique called “massaging” softens the kale leaves and transforms them into sweet leaves perfect for an entrée salad. Sea salt and lemon juice are used to break the kale down, and that’s where the majority of sodium comes from in this dish. Using raw or oven-roasted vegetables, roasted nuts, and fresh or dried fruit really makes this salad sing.
1 bunch kale, stems removed, leaves torn into bite-sized pieces
Freshly squeezed lemon juice
¼ teaspoon fine sea salt
½ cup walnut pieces
½ cup dried cranberries
½ cup shredded carrots
Freshly ground black pepper
Extra-virgin olive oil (optional)
1. Put the kale in a large bowl, squeeze the lemon juice over the top, and add the salt. Using clean hands, massage the kale for 5 minutes, squeezing and kneading it as you would someone’s shoulders. The kale will break down and shrink slightly.
2. Add the walnuts, cranberries, and carrots and toss well to combine. Season with pepper to taste. If the salad seems dry, drizzle on a little olive oil and more lemon juice to taste. Serve immediately.