Almost exactly a year ago I visited my sisters in California. They took me to a fun restaurant called True Food Kitchen in Santa Monica. I was served a kale salad as a side dish with my tempeh sandwich. Kale tends to be pretty tough when its’ raw, but this salad was tender and flavorful. I have been wondering how they achieved the texture without cooking the kale. This weekend I found the answer while reading the latest issue of Eating Well magazine….massage the kale! Freshly washed greens are coated with a dressing of lemon juice and olive oil, and then massaged and squeezed for 2 minutes. The result is bright green, silky, smooth, and tender kale. I couldn’t believe how easy it was!
Raw Kale Salad
1 bunch raw kale
2 T lemon juice
1 T olive oil
1 tsp Dijon mustard
salt and pepper to taste
½ c panko bread crumbs
1 clove garlic, pressed
1 tsp olive oil
Heat 1 tsp olive oil in a sautee pan. Add garlic and stir for a minute or two, until it is fragrant. Add the bread crumbs and stir to combine. Turn off heat and remove from pan once toasted. Set aside.
Remove tough stems from kale, and cut/tear kale into small 1-2 inch pieces. Wash kale as you do other greens (I use a salad spinner). Place in bowl.
Whisk dressing ingredients together. Pour over greens. Add half of the bread crumb mixture. Using your hands, massage greens together, almost as if you are kneading dough. In 1 – 2 minutes, the texture will change and the kale with be softer, smoother, and tender. Toss with remaining bread crumbs immediately before serving (they could be used as a garnish as well).
I served this tonight with my Roasted Cauliflower Redux.