Perhaps the heyday of kale salads is behind us, but kale is still easy to grow—and this is its prolific season. Mature leaves are tough, however, and to be served raw they need to be softened somehow. That’s where kneading comes in. Kale salad is delicious, but kneading is tedious, so be advised that any dark green tender and/or baby greens will certainly be as good for you as kale. Substitute as you like.
Ingredients
- 2 tablespoons apple cider vinegar (or any vinegar)
- ¾ teaspoon salt
- 1 tablespoon honey
- 1 tablespoon mint pesto, or more to taste
- ⅓ cup olive oil
- 12 cups (or so) kale leaves (2 bunches, stems removed)
- 1 cup cooked quinoa, farro or other grain
- 2 cups blueberries (or fruit in season)
- ¼ cup toasted slivered almonds
- 1 to 2 ounces shaved or grated Parmesan or Romano cheese (½ cup)
Instructions
Combine dressing ingredients in a jar with a tight lid and shake to dissolve salt and honey. Chop kale leaves coarsely and place in a large bowl. Squeeze them with your hands and turn them, crushing as you can, until the volume has reduced by half (10 minutes). Add quinoa and dressing and toss to combine. Top with blueberries and almonds. Shave or sprinkle cheese over the top. Serves 6 to 10.
