Massaged Kale Salad with Lemon-Soy Vinaigrette

Adapted from Serving Up the Harvest by Andrea Chesman

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.

Prep Time

15 minutes

Cook Time

30 minutes

Yield

6 Servings

Ingredients

1⁄2 cup soy sauce
1⁄4 cup water
1⁄4 cup sesame oil, dark
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.