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. 
Oh that looks so yummy for summer! I can’t wait to try it! Thanks for entering 🙂
/Clara
Those look absolutely delicious!!
Looks fabulous with all the color! Thanks for sharing 🙂
Was the consistency like ice cream? It sounds cool and summery. Plus you probably get super brownie points for submitting so early!
YUM this is perfect for the sweltering summer months! i am all about frozen desserts right now!
The texture isn’t quite as creamy as ice cream… It’s more frozen than that(?) They are really good though!
Oh wow! I like these. What a cool idea and they look so good for the hot days of summer. Where do you live? Can I come pick some up? 🙂
Jen, these look yummy!
CONGRATS … You are the Cupcake Hero!!
I know this post is like a year old, but I followed a link from another page and found it. Question – do you have to keep them frozen until serving? We’re going to a pool party, so they might be outside for a while. Will they melt?
If I remember correctly, they will melt. They might be fine for a little while, but not all afternoon. Sorry I can’t be more help!