Kale salad with lemon vinaigrette

If you have never prepared kale, you will see the direction say to massage the dressing into the kale. Sounds strange right? But do it anyway, it will make a huge difference. The leaves transform from tough to tender as the cellulose structure breaks down, it will even change to a deeper, darker green.

Ingredients

Makes 10 servings

5 bunches black Tuscan kale
1 tablespoon red pepper flakes
¾ cup dried blueberries
½ cup fresh lemon juice
¼ cup honey
1½ cup olive oil
1 teaspoon salt

Directions

Lemon Vinaigrette recipe (yields 2 cups)

½ cup fresh lemon juice
¼ cup honey
1½ cup olive oil
1 teaspoon salt

Place all ingredients in blender and blend for 1 minute.

Kale Salad recipe

Clean stem off kale and chop in to ½ in strips.

Toss cleaned and chopped kale with ½ cup of lemon vinaigrette. Lightly massage the dressing into the kale. This should be done at least 8 hours before you serve kale; overnight is preferred.

Right before serving, place kale, red pepper flakes, dried blueberries and ½ cup of the lemon vinaigrette into a mixing bowl. Toss all together; add more vinaigrette if desired. Season with salt and pepper to taste.

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