Kale isgreat in salads, but some people find the leaves a bit tough. Spend just a few minutes massaging the kale in a bit of lemon juice and salt, and you—and your guests— will enjoy a softer texture and a more gentle flavor.
Nutrition per serving may change if servings are adjusted.
6 cups fresh kale leaves, coarsely torn (about 5 ounces)
¼ cup lemon juice
¼ teaspoon salt
1 medium shallot, very thinly sliced
3 tablespoons olive oil or walnut oil
1 clove garlic, minced
¼ cup chopped walnuts, toasted (see Tip)
Place kale in a large bowl. Drizzle with lemon juice and sprinkle with salt. Using your clean hands, massage the kale for 3 to 4 minutes or until leaves are lightly wilted, making sure to massage all the kale evenly. Add shallots and set aside.
In a small bowl combine oil and garlic. Drizzle over kale mixture and toss to coat. Divide salad among six serving plates and sprinkle with walnuts.
Tip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.