Massaged Kale and Persimmon Salad


I’m always looking for ways to liven up the typical winter fare. I try to cook seasonally as much as possible, but I end up just craving different vegetables after a few straight days of root vegetables. What’s your solution for the winter fruit and vegetable rut?

I find that a leafy and yummy salad can save the day. Changing up your and adding new and interesting ingredients can boost it to a new level.

I love a good massaged kale salad. I tend to always stick to my reliable butternut squash and kale salad, but I wanted something a bit different. I had some Tuscan Kale in my fridge. Tuscan Kale has a bit of a different texture than the traditional kale. The leaves are darker and a little less curly.

I decided to pair it with some radicchio and endive, which I knew needed to be used up.

I was about to toss some butternut squash in the oven, yet again, when I glanced at my fruit basket. I had some beautiful, juicy persimmon waiting to be eaten. Persimmon are a fall and winter fruit. It’s one of my favorite fruits. I had a hunch that the persimmon would pair well with the kale and slightly bitter radicchio.


I washed, cut and trimmed the Tuscan Kale. I transferred it to a large bowl and massaged it with some light sprinkle of sea salt.


I washed, peeled and sliced up some of the persimmon. The peel of the persimmon can be an irritant for some people.

I mixed up the softened kale with some red onions, radicchio and endive. I topped that mixture with the persimmons and some goat cheese. I love the way chèvre cheese adds a nice creaminess to a salad!

I made a simple olive oil and lemon dressing to go with the salad. I mixed the juice of one lemon with olive oil, salt, pepper, dijon mustard and a small bit of maple syrup.

The salad was delicious! I’m so glad I stepped away from the squash for the night.

Massaged Kale and Persimmon Salad
Recipe type: Salad
For the 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
Salad Dressing
  • Juice of 1 Lemon
  • ⅔ cup olive oil
  • 2 tsp. dijon mustard
  • salt
  • ground pepper
  • 2 tsp. maple syrup
For the salad
  1. Place the washed, cut and stemmed kale in a large bowl
  2. Sprinkle a small amount of sea salt over the kale
  3. 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.
  4. Once the kale is ready, add in the chopped radicchio and endive
  5. Add in the persimmons and goat cheese
  6. Mix up the dressing ingredients in a separate container and shake well


Homemade Paneer

We love Indian food in our house. Back in my college days, I lived right in the heart of “Curry Hill” in New York. Living along a corridor of fantastic kosher and Indian restaurants, I had the opportunity to discover my palate for Indian food. I don’t think I had ever had authentic Indian food until I moved to New York. Dining at local Indian places was far better than any of the other kosher options in the neighborhood. One of the first dishes I tried was mutter paneer. It’s a curry dish made up of peas and the special Indian cheese called paneer. From there, I samples a variety of dishes and have made a variety of Indian dishes in my home. Had never tried making paneer dishes at home. You can’t find paneer cheese with a kosher symbol. It never occurred to me that I could make it. Finally, one day, I came across a couple blogs that discussed paneer. All it contains is milk and lemon juice! Whoa! Who knew it could be that easy to make. I quickly picked up some cheesecloth and got to work.


1/2 gallon of whole milk = 8 cups
3-4 tbsp. lemon juice

Before you get to working on the stove, get your strainer and cheesecloth ready. Set the strainer in the sink and line it with some cheese cloth. You may need to double layer the cheesecloth, depending on how big the holes are.

In a large pot over medium-high heat, heat up the milk. Bring the milk to a boil, but don’t let it boil over.

When the milk starts to boil, turn off the heat.

Start by stirring in about 2 tablespoons of the lemon juice. Keep stirring and you should see the milk start to curdle. If it’s not doing it’s curdling job, add some more lemon juice. I needed a bit over 3 tablespoons total.

Keep stirring the curdles.  Pour the curdy cheese mixture in to the cheesecloth-lined strainer.

At this point, the mixture is a bit like a dryer cottage cheese or ricotta cheese. This is also a good point to add a little bit of salt. The cheese is pretty bland on it’s town.

Pull up the size of the cheese cloth and squeeze out as much liquid as possible, while forming the mound of cheese in to a disc shape.

Now it’s time to press the liquid out of the cheese. I like to press the liquid out similar to the way I press the water out of tofu.

Place the lined cheese on a rimmed plate and place a heavy plate on top of it. Weigh it down with a heavy can or two. Press the cheese for an hour – pouring off the liquid when needed.

When completely drained, you will have this lovely disc of cheese. Cut it up however you’d like and use it in a variety of meals. We had it in our palak paneer!


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