MASSAGED KALE SALAD & FIG BALSAMIC VINAIGRETTE
Massaging kale helps eliminate some of it’s bitter notes and allows it to release moisture, which results in a more tender texture while still keeping it’s ability to taste fresh for several days. Pretty cool. We’ve added a bit of baby spinach to the mix to contribute to a textural and flavor difference.
Ingredients
- KALE SALAD
- • I large bunch kale
- • 2 teaspoons coarse kosher salt
- • 6-8 cups of baby spinach leaves
- • 3 green onions sliced on the diagonal
- • 1 large English cucumber peeled and sliced
- • 6-7 figs quartered
- • 1 cup sweetened dried cranberries
- FIG BALSAMIC VINAIGRETTE
- • 1 cup extra virgin olive oil
- • 3 tablespoons fig balsamic vinegar or other fruity balsamic vinegar
- • 3 tablespoons fig jam or other deep colored berry preserve
- • 1 heaping teaspoon Dijon mustard
- • Salt and pepper to taste
Instructions
- Wash the kale and pat dry. Slice the kale leaves into ribbons – they don’t have to be exactly the same, but try to come close if you can.
- Place the kale ribbons in a large colander in the sink. Add the salt and massage into the kale with your hands for 2 WHOLE MINUTES. The color of the kale will begin to change and the leaves will soften.
- Rinse thoroughly with cold water and spin dry with a salad spinner.
- Wash/hydrate spinach greens and spin until dry.
- Toss kale and spinach leaves together with your hands and arrange in a salad bowl or platter.
- Arrange all other ingredients on top.
- For the Fig Balsamic Vinaigrette:
- Either combine all ingredients in 1-quart jar and shake vigorously to mix, or blend in a blender to form an emulsion.