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.

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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

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7 Responses to “Honey Mustard Pretzels”

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    1
    Julie — October 29, 2012 at 11:41 pm

    Good luck with the storm. Be safe, glad to read you turned around and went home thinking about the end of the day!
    I think if I was still in New York state I’d be baking up a storm to prepare for the Sandy Blizzard myself. Here in Alabama we can only hope for the best for you all on the shorelines up there!

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    2
    Jen — October 30, 2012 at 2:36 am

    Thanks. So far so good where I live. We haven’t list power yet, so that’s good!

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    3
    Peggy — March 5, 2013 at 8:52 am

    I’m the same way with snacks at home! Once I get some in my hand, it’s over! These would definitely disappear rather quickly in our house, too =)

    • beantownbaker — March 6th, 2013 @ 8:38 pm

      Glad to hear I’m not the only one like that!

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    4
    Sharon — March 8, 2014 at 8:32 am

    I have tried a couple different recipes for the beloved hone mustard pretzels but to no avail…they always remain kind of “sticky”, so I am eager to try yours but I think they too will be sticky….are they?Why can’t you find the honey mustard pretzels anymore except in small bags????

    • beantownbaker — March 8th, 2014 @ 1:14 pm

      I agree. They were a bit sticky the next day. But the first day, they weren’t. If they are when you take them out, just toss them and bake a little while longer.

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    Paula — July 7, 2015 at 8:21 am

    The pretzels were very soft and nasty. I was hoping they were going to be like the Hanover Honey Mustard pretzels but are not at all. They don’t have a lot of flavor and the kids didn’t like that they were soft. I would not make them again.

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