Massaged Kale Salad with Radish and Apple
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Kale kale kale kale.
Radish radish radish radish.
(Sung as I’m writing to the tune of Beethoven’s Symphony No. 5. Yes.)
Things I’ve been really into lately (besides singing regular words in non-fitting songs): Massaged Kale Salads.
What a wonderful phenomenon. Massaging the kale makes it easier to digest because it is broken down a bit before you eat it (I learned this from my friend, Genevieve’s blog).
Good digestion is important, so why not!?
(Now I’m listening to Symphony No. 5 instead of just singing it to myself… it’s making me type fast because it’s super intense!)
Olive oil and salt are our massage aids.
Then add two hands (after you’ve taken a photo… don’t try grabbing your camera or phone with your after massaging hands… they will be all green and oily).
Massaged kale will make the room smell all springy, grassy, and fresh.
I like this.
It will become dark, limp, and will decrease in volume.
It’s like science in a bowl.
More science, if you want, while making the dressing. By adding the olive oil last, and whisking it in, an emulsion is created.
If you want simpler, just toss some lemon juice, salt, and oil on to the salad. That’ll work too.
Buuuut, I think dressings are pretty easy to make. Plus my dad-in-law gave me a cool old whisk with a copper handle, so it makes whisking super fun.
This one has a little more than just lemon and olive oil, but not by much. There’s a bit of thyme, a pinch of cayenne, and a smidge of honey.
I wanted the salad to look pretty, even if I was just going to mess it up in a minute. I think it kinda looks like a flower.
I used some of the veggies that I’d gotten in this week’s Abundant Harvest Organics box: kale (obviously), radishes, and a carrot. Apple is added for a bit of sweetness, to counter the a little bit tart lemony dressing.
If you have any leftovers, you could toss them into a skillet for lunch tomorrow and scramble some eggs once the veggies are tender.
To make this into a main dish, you might add some grilled chicken or beef.
Quick and easy, massaged kale peasy… I don’t know…
- 1 bunch kale, sliced into ribbons or chopped
- 1-2 T olive oil
- 3-4 radishes, thinly sliced
- 1/4 C almonds, chopped
- 1 apple, chopped
- 1 carrot, thinly sliced
- dressing: 1/8 to 1/4 C lemon juice
- 1 t red wine vinegar
- 1/4 to 1/2 t dried thyme (fresh: 1/2 to 1 t)
- dash cayenne
- to taste, salt
- 1 t honey
- to taste, olive oil
- Combine kale with olive oil and salt. Massage with hands for about 3-4 minutes, or until kale is darker in color and a bit limp.
- Whisk lemon juice through honey. Stream in olive oil as you whisk, creating an emulsion. Taste and adjust seasoning if needed.
- Top kale with radishes, almonds, apple, carrot, and dressing.
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