Posted on April 08, 2015 by Anne Milneck | 2 comments
Kale is a hearty green which makes it a great choice for soups and stews. But this nutrition-packed vegetable makes for a delicious salad, too. Massaging the greens is the key--yes, massage! As you work the Meyer Lemon Extra Virgin Olive Oil and Lemon White Balsamic Vinegar into the greens, they relax. The process is really fun, and you end up with a scrumptious salad with amazing flavor.
2 bunches kale, tough stems removed
1/2 cup freshly grated Parmesan cheese
1/4 cup Lemon White Balsamic
2 large cloves garlic, minced
1 Tbl reduced-sodium soy sauce
1/2 tsp anchovy paste (optional)
1/2 tsp freshly ground pepper
1/4 tsp salt
Strip leaves and discard tough stems. Wash and dry the leaves. Tear the leaves into small pieces and place in a large bowl. Add Parmesan, Meyer Lemon Extra Virgin Olive Oil, Lemon White Balsamic Vinegar, garlic, soy sauce, anchovy (if using), pepper and salt. With clean hands, firmly massage and crush the greens to work in the flavoring. Stop when the volume of greens is reduced by about half. The greens should look a little darker and somewhat shiny. Taste and adjust seasoning with more Parmesan, Lemon Balsamic Vinegar, soy sauce and/or pepper.
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