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SUPPER: Massaged kale salad
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SUPPER: Massaged kale salad
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When Mark Bittman published his smashingly useful 101 Salads for the Season article on his blog, Bitten, he invited readers to share their best summer salad ideas in the comments.
One of the comments highlighted in the blog's sidebar was from Hannah, who co-writes a blog by the name of� I ? Kale.� Hannah's comment immediately sparked my interest:
Hands down, my go-to potluck salad is my massaged kale salad. The basic canvas is kale massaged with olive oil and salt to break it down, and I vary the ingredients to the season. This time of year, I like it with blackberries, pumpkin seeds and some shaved pecorino or crumbled goat cheese.
Dumb as I am, I didn't notice Hannah's hyperlink to her blog and recipe.� I went out to pick up a big bunch of kale, two pints of blackberries and some pumpkin seeds to make an uninformed copy of Hannah's massage-relaxed kale salad.� Massage some kale, after the jump.
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| Give the kale a nice massage, then let it relax for an hour. |
Hannah's Massaged Kale Salad, interpreted by Felicia
Yields: One huge salad, enough to feed 8
Go Get This:
One big bunch kale, thoroughly washed and dried
Two to three glugs extra-virgin olive oil (evoo)
2 tsps. Maldon sea salt
Two pints blackberries, rinsed and drained
Big handful pumpkin seeds
1/4-1/3 lb. chunk of Parmigiano-Reggiano or Pecorino-Romano
Now Do This:
Once the kale is dried, strip the leaves away from the tough central stem.� The stems have an earthy, intensely vegetal flavor similar to broccoli; you can steam and eat the stems if you wish, but they don't work in this raw salad.� Tear or chop the leaves into fork-manageable pieces and pile in a large bowl.
Pour two generous glugs of evoo and the sea salt over the kale.� Remove rings and watch and roll up your sleeves.� With both hands, massage the oil and salt into the kale� until it begins to wilt and break down a bit. Add more oil if neccessary.
Taste kale for seasoning; add more salt if desired.� Cover the bowl with plastic wrap and let the kale relax for an hour or so (this step can be skipped if there is not sufficient time).
When ready to serve, toss kale again with hands to redistribute evoo.�� Add blackberries and pumpkin seeds to kale; then, with a vegetable peeler, shave thin strips of the Pecorino or Parmigiano to the top of the salad, as much as you want.
Serve.
Every bit as good as it looks! That massaged kale had a happy ending...in my mouth. Thanks again, Felicia, for the good times.
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