Ingredients
Scale
- For the Salad:
- 1 large bunch Lacinato Kale (approx. 8–10 ounces): Also known as Dinosaur or Tuscan kale. Its flatter, more tender leaves are ideal for salads as they break down beautifully when massaged.
- 1/2 cup freshly grated Parmesan cheese: Use a high-quality block of Parmigiano-Reggiano and grate it yourself. The pre-shredded kind often contains anti-caking agents and lacks the rich, nutty flavor of the real thing. Plus, you’ll want extra for garnish.
- For the Balsamic Vinaigrette:
- 1/3 cup Extra Virgin Olive Oil: A good quality, flavorful olive oil is the backbone of the dressing. Its peppery, fruity notes will shine through.
- 3 tablespoons Balsamic Vinegar: Opt for a decent quality balsamic. It doesn’t have to be the most expensive, but one that has a bit of thickness and sweetness will make a huge difference compared to watery, overly acidic versions.
- 1 tablespoon Fresh Lemon Juice: This adds a bright, zesty counterpoint to the deep flavor of the balsamic and helps to tenderize the kale.
- 1 teaspoon Dijon Mustard: This is the secret to a stable, emulsified dressing. It adds a tangy complexity and helps the oil and vinegar stay together.
- 1 small clove Garlic, minced or pressed: Fresh garlic provides a pungent, aromatic kick that is essential to the dressing’s character.
- 1/2 teaspoon Sea Salt (or to taste): Salt is crucial for seasoning the salad and for helping to break down the kale during the massage.
- 1/4 teaspoon Freshly Ground Black Pepper (or to taste): Freshly ground pepper provides a spicier, more aromatic flavor than pre-ground pepper.
Instructions
- Prepare the Kale: Start by thoroughly washing the kale leaves under cold running water to remove any dirt or grit. Pat them completely dry with a clean kitchen towel or use a salad spinner. Moisture is the enemy of a good salad, as it will dilute the dressing. Once dry, remove the tough, woody stems. You can do this easily by holding the base of the stem with one hand and stripping the leaves off with the other, or by folding the leaf in half lengthwise and slicing the stem away with a sharp knife. Discard the stems (or save them for stocks or smoothies).
- Chop the Kale: Stack the de-stemmed kale leaves on top of each other, roll them up tightly like a cigar, and thinly slice them into fine, ribbon-like strips (a technique called chiffonade). This creates more surface area, allowing the dressing to coat every piece and making the salad easier to eat. Place all the chopped kale into a large mixing bowl.
- Massage the Kale: This is the most important step! Drizzle about 1 tablespoon of the extra virgin olive oil and a small pinch of the sea salt directly onto the kale in the bowl. Now, roll up your sleeves and get in there with your hands. Vigorously massage the kale for 2-3 minutes. You will physically feel the texture change. The leaves will soften, shrink in volume, turn a more vibrant shade of green, and lose their tough, fibrous quality. This step breaks down the cellulose structure, making the kale more tender and less bitter.
- Whisk the Vinaigrette: In a small bowl or a glass jar with a tight-fitting lid, combine the remaining olive oil, balsamic vinegar, fresh lemon juice, Dijon mustard, minced garlic, salt, and freshly ground black pepper. Whisk vigorously until the dressing is well-combined and emulsified (it should look creamy and slightly thickened). If using a jar, simply seal it and shake vigorously for about 30 seconds. Taste and adjust seasoning if necessary. It should taste potent and well-seasoned, as it will be distributed over the entire salad.
- Dress and Toss: Pour about three-quarters of the balsamic vinaigrette over the massaged kale. Add the 1/2 cup of freshly grated Parmesan cheese. Using tongs or your hands, toss everything together thoroughly to ensure every single ribbon of kale is lightly coated in the dressing and flecked with cheese.
- Let it Marinate (Optional but Recommended): For the best flavor, allow the dressed salad to sit at room temperature for at least 15-20 minutes before serving. This gives the kale time to absorb the flavors of the dressing, resulting in a more cohesive and delicious final product. Unlike other salads, kale is sturdy enough to handle this and will only improve.
- Serve: Just before serving, give the salad one final toss. Add the remaining dressing if you feel it needs it. Garnish with an extra sprinkle of freshly grated Parmesan cheese and another crack of black pepper.
Nutrition
- Serving Size: One Normal Portion
- Calories: 280-320