November 16, 2013 | Posted in:Kitchen Tips
I am going to help you make the best kale salad ever. If you’re anything like me then you’ve been wondering what’s UP with kale salads. I see magazine articles and recipes with luscious looking pictures but, frankly, I’ve never made a good kale salad. The leaves are always so tough that I don’t enjoy them. Instead, I end up with a toothache or a jaw ache because the kale is so tough I can’t chew it. I’ve only been using kale in cooked dishes. Well, prepare to have your mind blown.
You need to massage your kale after you add the dressing.
Roll up your sleeves, get your hands in there and massage those leaves. It helps to break the cell walls of the leaves down and makes them more tender. Technical term: A Massaged Kale Salad. I tried it the other day and WOW… what a difference a good massage makes.
Different species of kale have different qualities to the leaves: traditional green kale and purple kale are fairly thick, so they definitely need to be massaged. Italian kale is often finer and may not need to be massaged. I usually stick to regular green kale because it’s less expensive.
For best results, make sure you’re using a dressing with an acidic component like vinegar or lemon. Try to prepare the salad and massage it at least 30 minutes before you make it, so the leaves can “sit” in the vinegar or lemon and be further broken down by the dressing.
Other important tips to make the best kale salad ever:
- Always remove the leaves from the stems and discard the stems. The salad will be much more enjoyable.
- Wash the kale thoroughly. Greens tend to be dirty and no one wants a gritty mouth.
- Use a salad spinner to get rid of all that water from washing.
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