Massaged Kale Salad with Lemon-Soy Vinaigrette

Source: Adapted from Serving Up the Harvest by Andrea Chesman
Prep time: 15 minutesCooking time: 30 minutesTotal 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.


1/2 cup
soy sauce
1/4 cup
1/4 cup
dark sesame oil
6 tablespoons
lemon juice, fresh
4 cloves
1 bunch


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.