|Source: Adapted from Serving Up the Harvest by Andrea Chesman|
|Prep time: 15 minutes||Cooking time: 30 minutes||Total time: 45 minutes|
This take on massaged kale salad uses an Asian-style vinaigrette that is Vermont cookbook author Andrea Chesmans house vinaigrette. The recipe was taught in a City Market cooking class on different ways to use kale.
Combine all the dressing ingredients in a glass jar and shake well. (The dressing can be made up to this point, transferred to an airtight container and stored in the refrigerator for up to a week. Shake well before using.)
Strip the kale leaves from the stems and discard the stems. Chop the kale into small pieces.
Put the kale in a large bowl and massage the dressing into the kale until the kale is wilted and limp. Serve at once.