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Massaged Kale Salad with Apples and Gorgonzola
1 bunch kale
1 teaspoon sea salt
1/3 cup sunflower seeds, toasted (or Sweet Glazed Nuts)
¼ cup diced red onion
1/3 cup currants
¾ cup diced apple, (½ apple)
¼ cup olive oil
2 tablespoons unfiltered apple cider vinegar
1/3 cup gorgonzola cheese, crumbled
De-stem kale by pulling leaf away from the stem.
Wash leaves. Spin or pat dry.
Stack leaves, rollup and cut into thin ribbons (chiffonade).
Put kale in a large mixing bowl.
Add salt, massage salt into kale with your hands for 2 minutes.
To toast seeds, put in a dry skillet over low to medium heat and stir constantly for a few minutes until they change color and give off a nutty aroma.
Put kale in a fresh bowl and discard any leftover liquid.
Stir onion, currants, apple and toasted seeds into kale.
Dress with oil and vinegar and toss.
Taste for salt and vinegar, adding more if necessary.
When at desired flavor, toss in cheese.