It's time for our bodies to detox and shed all the heaviness from winter. Lisa is our ASC recipe queen, she's always sharing her new favorites with the team and we love her for it because we've all found some of our favorite dishes to make through Lisa's shares. She's going off for maternity leave in the next couple of weeks (congratulations!) so we figured we would share one of her favorites with all of you this month too.
When I asked her for a share for you guys, she actually sent three, typical, but I got the details and this one is her absolute favorite.
Massaged Kale Salad with Apples and Gorgonzola from Cookus Interruptus
1 LARGE bunch kale
1 teaspoon sea salt
1/3 cup sunflower seeds, toasted (or Sweet Glazed Nuts)
1/4 cup diced red onion
1/3 cup currants
3/4 cup diced apple, (½ apple)
1/4 cup olive oil
2 tablespoons unfiltered apple cider vinegar
1/3 cup gorgonzola cheese, crumbled
Be sure to choose a large bunch of kale (or two small ones) or the salad will be overly salty and over-dressed. By large, I mean 16-20 leaves that are at least 12″ long.
De-stem kale by pulling leaf away from the stem. Wash leaves. Spin or pat dry.
Stack leaves, rollup and cut into thin ribbons (chiffonade).
Put kale in a large mixing bowl. Add salt, massage salt into kale with your hands for 2 whole minutes. The volume of the kale should reduce by about 1/3.
To toast seeds, put in a dry skillet over low to medium heat and stir constantly for a few minutes until they change color and give off a nutty aroma.
Put kale in a fresh bowl and discard any leftover liquid.
Stir onion, currants, apple and toasted seeds into kale.
Dress with oil and vinegar and toss. Taste for salt and vinegar, adding more if necessary. When at desired flavor, toss in cheese.
Preparation time 15 minutes
Makes 6 servings
Happy Springtime salad making everyone! Let us know how you like it in the comments below.