Massaged Red Russian Kale Salad
Tender oak-leaf kale massaged with lemon and oil until silky, finished with parmesan and toasted seeds.
Ingredients
- 1 large bunch red russian kale, stemmed and torn
- 2 tbsp fresh lemon juice
- 3 tbsp extra-virgin olive oil
- 1/2 tsp kosher salt
- 1/2 cup parmesan cheese, shaved
- 1/4 cup pumpkin or sunflower seeds
- 1/4 tsp black pepper
Method
- Strip the leaves from the stems and tear them into bite-size pieces.
- Add the lemon juice, olive oil, and salt, then massage the leaves with your hands about two minutes until they darken and soften.
- Toast the seeds in a dry pan over medium heat until fragrant, about 4 minutes.
- Toss the shaved parmesan through the softened kale.
- Scatter the toasted seeds and black pepper over the top and serve.
Red Russian is tender and sweet enough to eat raw, and a two-minute massage with lemon softens the flat oak-leaves into a proper salad. The purple-stemmed leaves keep a little body after massaging, so the salad holds up for a second helping without wilting to nothing.