Massaged Kale and Persimmon Salad
Author: Hindy Garfinkel
Recipe type: Salad
- 4-5 cups of Tuscane Kale, stems removed, cut up
- 1 small head of radicchio, chopped
- 2 small heads of endive, chopped
- 2 persimmons, peeled and sliced or subed
- chèvre goat cheese
- sea salt
- Juice of 1 Lemon
- ⅔ cup olive oil
- 2 tsp. dijon mustard
- salt
- ground pepper
- 2 tsp. maple syrup
- Place the washed, cut and stemmed kale in a large bowl
- Sprinkle a small amount of sea salt over the kale
- With your hands, massage the kale for a few minutes to break down and soften the kale. You can see how I did it here.
- Once the kale is ready, add in the chopped radicchio and endive
- Add in the persimmons and goat cheese
- Mix up the dressing ingredients in a separate container and shake well
Recipe by Confident Cook, Hesitant Baker at https://confident-cook.com/2014/02/massaged-kale-and-persimmon-salad.html
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