Massaged Kale Salad
One of the shows that I enjoy watching is Next Food Network Star. I thought they sent Brad home too early, and I was really starting to like Tom towards the end. I wasn’t surprised when Aarti won because I had seen it on Food Network Humor that FoodNetwork.com had leaked the winner. I decided to watch Aarti’s first episode to see how it went. When I saw her make this massaged kale salad, I was intrigued. And, since kale is something I’ve never made at home, this recipe would help me get something done off my 30 by 30 list.
I’m sure I’ve had kale in entrees when eating out, but like I said, I have definitely never bought it or done anything with it at home. I grabbed a big bunch at the farmers market and gave this recipe a shot. Hubby said that his mom used to make kale when he was young and he never liked it, so he was a bit apprehensive about trying this salad.
I’m sure you’re wondering how it was? It was delicious! Hubby said it was the best kale he’d ever had. The kale had a great flavor. It reminded me of a really hearty spinach flavor. The lemony vinagrette and the mango chunks provide a great brightness and sweetness to the salad.
AND, the best thing about this salad is that it keeps in the fridge! We had it the first night as a side dish with some Peppery Lemon Brown Sugar Salmon and the next day we both had some in our lunches. It didn’t get super soggy like a dressed lettuce salad would.
Massaged Kale Salad
Yield: 4-6
Ingredients:
1 bunch kale, stalks removed and discarded, leaves thinly sliced
1 lemon, juiced
1/4 cup extra-virgin olive oil, plus extra for drizzling
Kosher salt
2 teaspoons honey
Freshly ground black pepper
1 mango, diced small
Small handful toasted pepitas (pumpkin seeds)
Directions:
In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside.
In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.
Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.
Recipe from Aarti Sequeira
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I made that cake a few months back and it was awesome. It’s a good thing I don’t have any apples or else I’d make another one!
I have wanted to make this one for a while now, I better get on it.
Mmm, I love the smell of apple desserts baking! This looks like a great recipe. Thanks for posting. 🙂
~bensbaby116
I made this cake on Friday, and it was amazing, even though there were some problems. One, I used a silicone bundt pan because I realized too late I didn’t have a metal one, so I had to cook it forever, and in the end the inside around the cone never really cooked. I just scooped that out and the rest was delicious. Yum. P.s. Love your blog.
Now that is an apple cake! looks delicious!
I can’t wait to try this. We’re going to Brown County this weekend, and this apple cake would be the perfect addition to the trip! Thanks for sharing!
Love all those big chunks of apple in the cake. It looks delicious!!
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