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[quote=Anonymous][quote=Anonymous]Yes what is this amazing kale salad?[/quote]

So first things first, this involves regular curly kale, not the baby kale you buy in the section with the tubbed salad greens. So you wash 2 bunches of kale well (it can be gritty) and pull or cut the leaves off the stems (discard stems or save for stock or something). Chop up leaves. Put into salad bowl. Prep dressing by whisking together about 1/3 c olive oil; the juice two lemons; 2-3 cloves of garlic, crushed (this is probably why people like it); 1 TB soy sauce or tamari; 1 or 2 TB honey; and salt & pepper to taste. Pour dressing over the kale. Now it is time to "massage" it. This is necessary because kale is super fibrous. It will break down the fibers and make it easier to eat. With your hands, massage and crush the salad, working in the dressing. Yes, it is a bit messy, lol. Do this until the volume is about cut in half. I add red onion rings (for company I bother to put them in cold water to take the bite out) and sectioned citrus (clementine, grapefruit, orange, whatever you have around -- even canned is fine). But you can add whatever else you want. Because this isn't delicate lettuce that wilts you don't need to worry about dressing it too far in advance -- it will be fine for a couple of hours dressed.

It is easy enough to swap out the asian flavor for caesar -- just replace the soy sauce and honey with a mashed anchovy (or anchovy paste) and parmesan (you can't skip the anchovy with a kale salad the way I'd be tempted to do with romaine lettuce). [/quote]

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