Massaged kale… it’s all the rage. For good reason.
“Want to take a raw kale salad from good to great? Use your fingers. Kale makes a delicious and healthful salad green, but it can also be tough and somewhat bitter. By massaging the fibrous leaves, you break down the cellulose of the leaves, bringing out their sweetness and transforming them into something tender and more easily digestible. We’ve known people who proclaimed not to like raw kale go crazy for the massaged version.
If using a simple vinaigrette, you can massage the dressing right into the kale. You can also massage the leaves with a little bit of olive oil prior to adding other salad ingredients. Just chop up the kale, drizzle with olive oil, and use your fingers to rub the oil into the leaves. After a minute or two, you’ll notice the leaves wilting and shrinking. Stop when the texture and flavor are to your liking. This can be done with any kale salad recipe… below is just one variation.” – http://www.thekitchn.com
6-8 ounces of kale
6-8 dried apricots (or substitute other fresh or dried fruit)
1/3 or so cup cooked beans
1/4 or so cup almonds
8-10 flakes of Parmesan cheese
1 tablespoon extra-virgin olive oil
2 tablespoons red wine vinegar
1/2 avocado (or try substituting a hardboiled egg)
salt and pepper
Fold a piece of kale in half lengthwise and use your fingers to tear out the tough inner stem. Repeat with the other leaves of kale. Tear all the leaves into bite-sized pieces and put them in a medium-sized mixing bowl.
Cut the apricots into little bits and add them to the bowl with the kale, along with the beans, the almonds, and the cheese. Whisk together the oil and vinegar. Pour the vinaigrette and a healthy pinch of salt over the salad and use your fingers to toss and rub everything together. Just before eating, slice the avocado into cubes and spoon them over the salad. This salad will keep for about 24 hours, preferably refrigerated.