Kale is arguably the healthiest food on the planet and kale salads are delectable if you know how to properly prepare them. The “magic step” is vigorously massaging the chopped kale leaves in your hands after you have poured on your vinaigrette of choice and before you add any additional ingredients (about 2 minutes). This all-important “kale massage” softens and tenderizes the kale leaves. Here is one of my favorite recipes:
When I feel like I am coming down with something, this is my go-to cure-all. I eat the entire bowl in 2 different sittings on day 1 of feeling under the weather. It ALWAYS helps me.
About 16 cups fresh kale, stemmed and torn into bite-sized pieces or chopped as desired
1 entire head of garlic cloves peeled and freshly chopped
1 3-inch piece of fresh ginger root, finely chopped or grated
1 tbsp extra virgin olive oil
2 tbsp toasted sesame oil
Juice of 1 lemon
1.5 tbsp low sodium soy sauce
2 tsp honey
12 oz jar of roasted red bell peppers
Put the kale into a large salad bowl. Whisk all of the dressing ingredients (everything but the roasted red peppers) together in a small bowl. Pour the dressing over the kale and then take both of your “clean hands” and firmly massage the kale about 2 minutes or until the leaves begin to soften. Add the roasted red peppers and toss to mix them evenly. Sprinkle with toasted sesame seeds if desired.