This massaged kale salad is next level. I am smitten with it, and so are my kids…. requests get put in for me to make it, and then, they put “dibs” on the left-overs. I came up with this recipe when I was going through a very specific diet, where many foods were “out”, first and foremost, ALL grains. Thankfully, I’m not a huge grain eater, but until it is “verboten” in your diet, you don’t realize all the little places that it shows up in everyday foods. There are many great aspects of this salad, but I’d have to say my favorite part is the freshly roasted garlic walnuts that act as the “grain free” version of a crouton. I could eat a small dish of them on their own, and be perfectly content.

Kale is one of the easiest things to grow. You can pop some seeds in the ground and enjoy a bumper crop, even if your thumbs aren’t particularly “green”. Plant it in the early spring for a summer harvest, or if you live where winters are mild, you can plant it in the late summer for an “over winter” crop. I usually plant both in the spring and the fall here on Whidbey Island, which enables me to start making this lovely kale salad in the early spring, instead of waiting until your summer harvest. My favorite kale is “Tuscan” kale, which is more flat and easier to work with than the regular “curly” type.

One of the tricks that makes this salad so great is massaging it. Yes, massaging! Once you get your olive oil, balsamic vinegar, and salt on the kale, you will want to “massage” it by kneading it and squishing it vigorously in the bowl. This will tenderize the kale, assuring that your oil and vinegar are thoroughly mixed. I have tried this massaged kale salad with several balsamic vinegars, but I have found Napa Valley Naturals Grand Reserve Balsamic https://amzn.to/4oZZfXy is THE BEST. It is naturally thick and has a nice sweetness to it. After massaging, your kale will take on the look of seaweed, but rest assured, it will taste nothing like it.

Equipment

1 Large Mixing Bowl
2 Small frying pans
1 Small baking sheet, or other flat tray

Ingredients

Salad Base

1-2 Bunches Tuscan Kale Enough to fill a good sized bowl
2-3 Tbsp High Quality, Thick Balsamic Vinegar Amount varies based on amount of kale
1 Sprinkle Thinner, more acidic, Balsamic Vinegar
2-3 Tbsp Extra Virgin Olive Oil Amount varies based on amount of kale
2-3 Pinches Salt

Walnut "Croutons"

1 Cup Walnuts, chopped
1-2 Cloves Garlic, pressed
1 Pinch Salt
1-2 Tbsp Olive Oil – For Pan

Apple Cider Raisins

2/3 Cup Raisins
3 Tbsp Apple Cider Vinegar
3 Tbsp Water

Instructions

Gather your kale, olive oil, balsamic vinegar, and salt.
Prepare kale by washing, stemming, and taking out the ribs. Chop the leaves into larger, bite-sized pieces. Add to mixing bowl.
Sprinkle the Balsamic Vinegars, Olive Oil, and Salt over the kale. Now, time to get your hands "dirty" by massaging the kale by simply kneading it and squishing it vigorously in the bowl. Continue to knead until the kale takes on a very dark color, and has the look of seaweed. Set Aside.
Take your 1 cup of Walnuts and roughly chop. Heat 1-2 T Olive Oil in one of the frying pans. Set your cooling tray out, and have it ready. Add your walnuts to the pan and stir to coat. Keep an eye on them because when they begin to brown, they brown quickly! Once you see the first sign of browning, add your pressed garlic and salt. Stir to coat the walnuts with the garlic and salt.
Remove toasted nuts to tray, scraping up all of the garlic and nut bits, along with the olive oil. Pop them into the fridge to cool.
While your walnuts are toasting, you can begin your raisins. Simply scatter the raisins evenly across the bottom of your frying pan. Cover with the water and apple cider vinegar. Place on a back burner on low.
Once the apple cider vinegar liquid has been absorbed into the raisins (about 10 minutes), remove from heat, and pop the pan into the fridge to cool.
After both the garlic walnuts and apple cider vinegar raisins have cooled, add them to the massaged kale.
Stir to combine. Test for flavor, adding extra salt or balsamic to adjust for taste.
Enjoy.

Massaged Kale Salad with Walnuts & Raisins