Categories: Chef Series, Recipe Box

Lorene Forkner’s Massaged Kale Salad

Join Lorene Forkner, new editor of Pacific Horticulture, as she demos her favorite virtuous salad – the “Massaged Kale Salad”. Lorene chats merrily about how her favorite blog “Cookus Interruptus” was the one to first take her down the rabbit hole of using healthy organic greens.
two big bunches of Dinosaur Kale – stripped
1 teaspoon kosher salt
2 shallots sliced
1/2 cup vinaigrette dressing
1 cup citrus slices – use a variety of different oranges and grapefruits
1 avocado – chopped
10 – 15 oil cured black olives (optional)
handful toasted pumpkin seeds
Optional: apple slices, toasted pecans, dried cranberries (or anything else you fancy!)
Strip two bunches of kale into a large mixing bowl
Sprinkle salt on kale and massage with hands until the leaves are wilted a the liquid is pulled out of them – this will take about two minutes.
Transfer Kale to new serving bowl (this separates the leaves from the liquid at the bottom of the mixing bowl)
Slice shallots and drop into bowl of vinaigrette dressing to soften their flavour
Add citrus fruit and avocado slices to kale
Sprinkle with olives and toasted pumpkin seeds
remove shallot slices from vinaigrette and toss in kale salad
toss salad
add small amount of vinaigrette dressing – just enough to taste. Do not overdress it! You want to be able to taste all the different ingredients.
ready to serve!