Massaged Kale Salad

Ingredients

• 250 g curly kale or cavolo nero
• 3 tbsp lemon juice
• 4 tbsp extra virgin olive oil
• 60 g Parmesan, shaved
• 50 g flaked almonds
• 1 pieces garlic clove
• 1 tsp Dijon mustard
• 50 g dried cranberries
• 0.5 tsp salt

Steps

1. 1
   Strip the kale leaves from the tough central stems and discard the stems entirely.
2. 2
   Shred the leaves into thin ribbons and put them in a large bowl with the salt and half the lemon juice and oil.
3. 3
   Massage the leaves firmly between your hands for 2-3 minutes. They will shrink by half, darken and turn silky. This is the whole technique — unmassaged kale stays tough and bitter.
4. 4
   Toast the almonds in a dry pan for 3 minutes until golden.
5. 5
   Whisk the remaining lemon juice and oil with the mustard and the crushed garlic clove.
6. 6
   Dress the massaged kale and toss well.
7. 7
   Fold through the cranberries, then top with Parmesan shavings and almonds. Unlike most salads, this one is fine an hour after dressing.