Simple salad and so good for you.
The first time I ever heard of a “massage” salad was when Aarti Sequeira won The Next Food Network Star back in 2010 and I remember her massaging away at a bowl of kale to make it tender. My first thought was “who gives their salad that much attention”. Up until seeing this “spa treatment” for a salad I wasn’t really fond of the green; kind of tough and scratchy to the throat I though.
I took Aati’s recipe and instead of the mangos she used I substituted golden raisins and I added some shallots and macadamia nuts. This little, simple salad was delicious and I think the more you “massage” it the better it gets. The sweetness of the raisins and the saltiness of the macadamia nuts are a perfect combo. This salad can actually make it a couple of days in the refrigerator since the greens do not get soggy. Next time I may add some crispy prosciutto.
Well, what are you going to do with that extra kale? Well everyone probably has made crispy kale chips; I have a couple of times but not my favorite way to prepare kale. I used some left over kale a while back on my Crispy Kale Fontina Flatbread and it was great. All those crispy little bits were fantastic and had me wanting to use those crispy pieces on something else. How about on top of some scrambled eggs for color; delicious or just use them for a garnish on anything.
There are several recipes in my “sides” and “salads” section made with kale if you care to take a look; and I hope you will give this recipe a try.
BLAST FROM THE PAST: These Mushroom Asparagus Tarts are a quick little snack or appetizer to throw together.
A little this, a little that makes a nice little salad.
Pour a little olive oil and salt over the salad and massage with your hands for 5-6 minutes until the kale starts to soften.
Add in the shallots, macadamia nuts and the golden raisins.
Toss the salad with the dressing.
Massaged Kale Salad
- 5-6 c. kale stems removed
- 1 lemon zested and juiced
- 1/4 c. olive oil
- Kosher salt
- 2 tsp. honey
- freshly ground black pepper
- 3/4 c. golden raisins dates would also be good
- 2 shallots thinly sliced
- 1/2 c. coarsely chopped macadamia nuts
- In a large bowl, add the kale and half of the lemon juice, salt and then drizzle a little of the olive oil over the salad, Using your hands massage the kale for 5-6 minutes until it starts to soften. Set this aside and make the dressing.
- Whisk the other half of the lemon juice with the honey and freshly ground black pepper. As you whisk, stream in the 1/4 cup of olive oil. Pour the dressing over the kale and add in the macadamia nuts and golden raisins. Toss and serve.
Recipe adapted from Aarti Sequeira from Food Network.