Author Notes
I have adapted this slightly from Nava Atlas's book, "Wild about greens" ...where I first learned about massaging kale. Such a simple, quick recipe but everyone loves it. If you have her cookbook, her's is on pg 146. I also make more dressing than I need and use it for other salads because I don't like to keep making fresh dressing everyday and I love this one. —loubaby
Ingredients
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3/4 pound
kale, Dinosaur or Curly, de-ribbed, torn
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3/4 cup
dried cranberries or yellow raisins
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2/3 cup
chopped raw cashews or almonds, toasted
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1/2 cup
extra virgin olive oil
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1
large fresh lemon, juiced
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1/4 cup
agave nectar (honey in a pinch)
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Kosher salt and fresh ground pepper to taste
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1 tablespoon
extra virgin olive oil
Directions
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Place prepared kale in salad bowl. Place Rub 1 Tablespoon olive oil on your hands and immediately start to massage your kale leaves until all are glistening. They will soften in about a minute or less. Toss and mix in your cranberries (other dried fruits are fine) and nuts.
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Combine oil, lemon juice, agave nectar and salt and pepper; drizzle to taste the amount of dressing you like and serve. While I do serve this immediately, I have been known to hold any leftovers dressed overnight and it still eats well.
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