Over the holidays, I tried so many yummylicious dishes but one that made an immediate and lasting impression on my mind and palette is the massaged (with extra virgin olive oil) kale salad. This salad of fresh, crisp greens with the right touch of salt was or is heavenly.
That meshing of textures and flavors was all the inspiration I needed to embark on my next kitchen mission, to replicate that salad but this time with a twist of my own. The best part, preparation time is under an hour!
Kale is in the cabbage family which falls in the cruciferea classification. Cruciferea means cross bearing because of the shape of its flowers whose petals resemble a cross. Kale has green and sometimes purple leaves. It is high in soluble fiber, vitamins A and C. Per calorie cooked kale has more iron than beef.
Although a winter crop, it is available all year round. However, the winter makes it sweeter. A staple in most vegetable smoothies, it can also be minced finely and added to eggs, beans or pasta. Here is a recipe for a massaged kale salad.
Massaged kale, carrot and mango salad
1 lb kale
1lb salmon slice into thin strips.
1/2 cup diced red onions.
4 cloves of fresh garlic chopped
1/4 cup of olive oil
2 average sized carrots
1 cup of ripe mango, cubed
2 leaves of fresh basil
Sea salt and pepper to taste
Y peeler (optional) for carrot ribbons
Directions for Preparation
Wash the kale and let it drain. Pull the leaves off the ribs and discard. Cut these leaves into small pieces. Run it under running cold water one more time and let it drain (optional).
Cut off the tops and peel the tough or and dry skin off the carrots with the Y peeler and wash. Cut in tiny ribbons using the peeler.
in a large bowl add the kale and drizzle olive oil and a little salt over it. Massage for about 3-4 minutes until the leaves begins to wilt and turn a rich green. The kale will reduce in volume by almost half.
Season the salmon strips with salt and pepper to taste and sauté in garlic and onions.
Add the carrot ribbons and the red onions and mix with the kale. Garnish with the cubed mango and serve with the sautéed salmon strips. Serves 6-8.