Massaged Kale and Currant Salad
Prep time: 15 minutes
Bastyr University adjunct faculty member Jennifer Adler contributed this recipe. Jennifer likes to make a large batch of this salad to ensure that she has dark leafy greens ready when busy days are ahead. It tastes better as the days go by.
- 1 bunch of kale Add to list
- 1 teaspoon sea salt Add to list
- 1/3 cup toasted sunflower seeds Add to list
- 1/4 cup diced red onion Add to list
- 1/3 cup dried currants Add to list
- 3/4 cup diced apple Add to list
- 1/4 cup olive oil Add to list
- 2 tablespoons unfiltered apple cider vinegar Add to list
- 1/3 cup crumbled Gorgonzola cheese Add to list
De-stem kale by pulling leaves away from the stems. Wash leaves, spin or pat dry. Stack leaves, roll up and cut into thin ribbons (chiffonade). Put kale in a large mixing bowl and add salt. Massage salt into kale with your hands for 2 minutes.
To toast sunflower seeds, put in a dry skillet over low to medium heat and stir constantly for a few minutes until they change color and give off a nutty aroma.
Stir onion, currants, apple and toasted seeds into kale. Dress with oil and vinegar. Taste for salt and vinegar, adding more if necessary. When at desired flavor, toss in cheese. This salad will keep for several days and still be great!
Source: Recipe reprinted with permission from "Feeding the Whole Family" (third edition) by Cynthia Lair (Sasquatch Books, 2008). FeedingFamily.com.