Ahh the kale salad, so hearty, so tasty and versatile to boot. This is a great farmers market salad, these greens are still available from many local farms throughout the winter. I love the shredded brussel sprouts, in this salad. They are similar in texture and flavor to kale but they had more color and depth. Plus it is really fun to shredding up the tiny cabbage like balls, watching them unfurl into thin curly ribbons. There is no doubt that kale and brussels can be pretty tough when eaten raw, but that is where the massaging comes in a works miracles. The presence of a little salt, lemon juice and olive oil combined with some massaging pressure, softens the leaves. They turn into a more delicate and tender salad that is coated with delicious flavors. The true beauty of a salad like this is that even though the leaves will become more tender, they will also stay hearty enough so that the dressing doesn't completely saturate the salad. Unlike pre-dressed salads that will become total mush, this salad can be kept (dressed!) in the fridge for a few days. Making it a perfect salad for a lunch on the go, or a pre-made dinner side. Any manner of vegetables, dried fruit or nuts can be added to this salad as desired.
Massaged Kale and Brussel Sprout Salad adapted from Bon Appetit and Seattle Tilth
4 cups or 1 large bunch kale (any variety will work)
1 cup Brussel sprouts, cleaned and trimmed
Fresh lemon juice
Extra virgin olive oil for drizzling
Coarse salt to taste
1/2 of a small apple, thinly sliced (optional)
Sliced and toasted almonds (optional)
1. Tear the kale from stems. Thinly slice the kale and the Brussel sprouts into ribbons. Combine in a large bowl.
2. Drizzle the greens with olive oil, lemon juice and coarse salt. Massage vigorously with your hands for several minutes and let sit for a few more minutes until the kale and Brussel sprouts are softened and wilted.
3. Toss in the apple slices and almonds if using. Adjust seasoning if needed.
Salad will last for a few days in the fridge.