The massaged kale technique transforms tough Tuscan kale into something tender enough to eat raw. Hemp hearts and a tangy lemon dressing keep it from being virtuous and dull.
Massaged Kale & Hemp Salad
Yields 2 main servings. Prep 15 minutes.
Ingredients
- 1 large bunch Tuscan (Lacinato) kale, stems removed, leaves chopped
- 1/2 teaspoon flaky salt
- 2 tablespoons lemon juice
- 2 tablespoons hemp seed oil
- 1 teaspoon Dijon
- 1 teaspoon maple syrup
- 1/3 cup hemp hearts
- 1/3 cup dried cranberries
- 1/4 cup sliced almonds, toasted
- 1/4 cup shaved parmesan or pecorino
- 1 firm pear, sliced thin
Method
- Place kale in a large bowl. Add salt. Massage with clean hands for 90 seconds. The leaves will darken, shrink to half their volume, and soften noticeably.
- Whisk lemon, hemp seed oil, Dijon, and maple. Pour over kale and toss.
- Add hemp hearts, cranberries, almonds, parmesan, and pear. Toss again.
- Let sit 10 minutes before serving for the flavours to settle.
Why massage
The mechanical action plus salt breaks down the cell walls of the kale, removing the chew and bitterness. This is the difference between a kale salad people enjoy and a kale salad people endure.