Massaged Kale Salad with Lemon-Soy Vinaigrette

Summary

Yield
Servings
SourceAdapted from Serving Up the Harvest by Andrea Chesman
Prep time15 minutes
Cooking time30 minutes
Total time45 minutes

Description

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.

Ingredients

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

Instructions

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.