Kale salad featured here at the Spring Community Dinner
I have been a long lover of kale, Lacinato/Tuscan kale in particular. It is deeply green, slightly earthy and can soak up a zippy vinaigrette like no other lettuce. It can be kept cold or sautéed into a warm veg side for wintertime…truly, I could go on but I will spare you!
Here is a recipe that I have been making, tweaking and ever-enjoying: massaged kale salad.
Ingredients
1 bunch Lacinato or Tuscan kale (is softer than curly kale)
1/4 cup chopped pistachios (feel free to swap for another nut!)
Dressing:
2 tsps za’atar (citrusy Middle Eastern spice blend)
1 tsp salt
1/2 tsp black pepper
juice of 1/2 a lemon (about 2 tbsp)
5 tbsp olive oil
1 tbsp tahini
splash of water
In a large bowl. whisk dressing ingredients until combined and set aside. Remove stems from kale stalks and chop into shreds. Add into bowl with dressing and gently massage with hands for about 60 seconds. Most, if not all, of the dressing should be absorbed. Top with nuts and serve.
This salad will last overnight and still be delicious and vibrant the next day. This is a very versatile recipe where you can swap the acid (i.e., lemons for red wine vinegar), add cheese (crumbled feta or parmesan would be great), and remove the tahini.