Equipment
Ingredients
Base and Mix-ins
- 300 g lacinato kale, washed, dried, stems removed
- 45 g sliced almonds, toasted
- 40 g dried cranberries
- 30 g parmesan cheese, shaved
Lemon Vinaigrette
- 45 ml extra virgin olive oil
- 30 ml lemon juice, freshly squeezed
- 15 g honey
- 5 g dijon mustard
- 2 g kosher salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
Strip the kale leaves from their tough center stems. Stack the leaves and chop them into thin, bite-sized ribbons.
In a large mixing bowl, combine the extra virgin olive oil, lemon juice, honey, Dijon mustard, kosher salt, and black pepper. Whisk vigorously until fully emulsified and smooth.
Add the chopped kale ribbons to the bowl with the vinaigrette. Using clean hands, vigorously massage the dressing into the leaves for two to three minutes. The kale is ready when it reduces in volume by about half and turns a deep, glossy dark green.
Allow the massaged kale to rest at room temperature for five minutes. This short resting period gives the acidic dressing time to further tenderize the tough cellulose fibers.
Add the toasted sliced almonds, dried cranberries, and shaved parmesan cheese to the bowl. Toss gently to ensure all the mix-ins are evenly distributed throughout the greens.
Transfer the salad to a serving platter or divide among individual bowls. Serve immediately.
Chef's Notes
- Lacinato kale, also known as dinosaur or Tuscan kale, is preferred for raw salads because its flat leaves are inherently more tender than curly kale varieties.
- Massaging kale is a non-negotiable step; the mechanical action breaks down tough cellulose, making it both easier to chew and digest.
- For a vegan alternative, simply swap the honey for maple syrup and use a plant-based parmesan or a tablespoon of nutritional yeast.
Storage
Refrigerator: 2 days — Kale holds up uniquely well to dressing, but the almonds will soften slightly after the first day.
