I knew that I wanted to serve lots and lots of Spring vegetables. When D saw the Red Russian Kale, he offered to make a massaged salad. Ever since he made that first Kale-Had-a-Hard-Day Salad, he's been honing his skills. The kid makes a killer massaged kale salad.
- 1 to 2 bunches Red Russian kale, larger ribs removed and chopped into 1" pieces
- 2 to 4 T olive oil
- zest from 2 organic lemons
- juice from 4 organic lemons
- freshly ground sea salt
- freshly ground pepper
- fresh herbs, destemmed and roughly chopped (we used a mix of purple sage, golden sage, cilantro, parsley, mint, and oregano)
Place the kale in a large mixing bowl and pour the olive oil and lemon juice over the leaves. Massage until the leaves are softened and have turned from a greyish-green to a bright, deep emerald. Toss in the herbs. Let stand for 10 minutes before serving so that the herbs have a chance to meld into the salad.