Tuesday 17 November 2015

Massaged Kale Salad with Toasted Pine Nuts

Kale can be a tricky green to digest for some with it's tough green leaves and even tougher stems.  Massaging is a great technique to not only make this nutrient dense vegetable easier to digest, but it also allows it to soak up all the flavours and become a truly delicious meal.

Ingredients
1 bunch of green kale ( I've also used black kale for this recipe and it turned out great! )
2 tbsp lemon juice
2 tbsp red wine vinegar
1 tsp honey
2 tbsp olive oil
3 tbsp parmesan cheese
1/3 cup pine nuts
pepper to taste

Directions
1. Wash and dry your kale then chop into bite sized pieces leaving out the bottom tough stems.

2. Toast your pine nuts lightly in a dry pan by tossing over medium heat, watching so they don't burn.  They should turn a golden brown colour when perfect.

3. Combine lemon juice, vinegar, honey and olive oil in a bowl and whisk until emulsified.

4. Pour dressing over kale in a large bowl and gently massage it into the leaves until they begin to soften and absorb the flavours, around 2 minutes.

5. Toss in parmesan, pine nuts and fresh ground black pepper to serve!

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