Massaged Kale Salad with Vinaigrette and Herbs


  • Kale (lacinato works best, but you can use any kind)
  • 1 Tbsp fresh lemon juice
  • sprinkling of salt
  • Assorted fresh herbs, thinly sliced veggies, nuts, fruit, etc.
  • 1/4 cup champagne vinegar, lemon juice, balsamic, or wine vinegar
  • 3 Tbsp honey
  • 1/2 cup olive oil
  • salt and pepper to taste
  • zest from 1 lemon
  • 1 tsp dijon mustard
  • 2 Tbsp mixed fresh or dried herbs to taste
  1. Wash and drain kale and remove tough center stalks. Slice thinly against the grain.
  1. In a large bowl, combine the sliced kale, 1 Tbsp lemon juice, and sprinkle of salt.
  1. Toss the kale to distribute the acid and salt, then begin massaging. Rub the leaves until they are wilted and silky (several minutes). Drain released liquid, if desired.
  1. To make the dressing, combine vinegar, mustard, oil, honey, salt and pepper to taste, lemon zest, and herbs. Whisk to combine. Taste for seasoning. The recipe will likely make more dressing than you need for one salad. It will keep in the fridge for several days to be used later.
  1. Toss the kale with fresh herbs and any other salad toppings you desire. Dress, adjust seasoning, and serve.

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