Living Harvest Gardens
Salad

Massaged Red Russian Kale Salad

Tender oak-leaf kale massaged with lemon and oil until silky, finished with parmesan and toasted seeds.

  • Serves4
  • Prep15 min
  • Cook5 min
  • LevelEasy
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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

  1. Strip the leaves from the stems and tear them into bite-size pieces.
  2. Add the lemon juice, olive oil, and salt, then massage the leaves with your hands about two minutes until they darken and soften.
  3. Toast the seeds in a dry pan over medium heat until fragrant, about 4 minutes.
  4. Toss the shaved parmesan through the softened kale.
  5. Scatter the toasted seeds and black pepper over the top and serve.

Notes

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.

Made with