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.