This tasty salad recipe combines the nutrition of massaged, Tuscan kale (also known as dinosaur kale) with the sweet and tangy flavors of fresh persimmons and dried cranberries.
Course Appetizer, Salad, Side Dish
Dish Type Salad
Cooking Style Easy, fast, Vegetarian
Diet and Health Healthy
Seasonal autumn, Christmas, Thanksgiving, winter
Ingredient Tuscan Kale
Prep Time 15mins
Resting Time 5mins
Total Time 15mins
Servings 6-8 as an appetizer or light lunch
Author Amy Reiley
For the dressing:
1tbsprice wine vinegar
For the salad:
2bunches Tuscan kale
1firm-ripe Fuyu persimmonsliced thin
2tbsptoasted walnut pieces
To make the dressing:
Whisk together all the ingredients and set aside. (Be sure to give the dressing a good shake before using.)
To make the salad:
Strip the kale leaves from the stem then chiffonade the leaves. Reserve the stems for other uses such as making smoothies, soup stocks or a kale stem slaw.
Rub your hands with enough olive oil to coat, as though you are about to massage a person Massage the kale leaves with your hands until the leaves change color to a bright, vibrant green, (about 3-4 minutes).
In a large salad bowl, combine the kale, cranberries, Pecorino, persimmon and walnuts. Toss with the dressing and allow the salad to rest for about 5 minutes.
Toss again just before serving.
*To make a vegan kale and cranberry salad, omit the Pecorino and replace the honey with brown rice syrup. Strict vegans will also want to double-check that their Dijon mustard is vegan.