We are in for a "dangerous" heatwave for the rest of the week. So, I decided to make this salad with the kale that we received from our CSA on Thursday. The lemon tenderizes the kale until it's soft, but still has body.
I have a feeling that this salad is going to be our dinner for the next few days. But I don't mind, it's lemony and tart and should keep us going until the temperature drops back down to 88 on Saturday.
Kneaded Kale Salad
1 bunch of kale
4 tablespoons lemon juice
1 ½ tablespoons olive oil
1 teaspoon of kosher salt
Raspberries, strawberries or dried fruit (I used dried cranberries, because although we had received a pint of raspberries on Thursday they didn't make it through the weekend.)
Wash the kale well. Strip the kale from the stem and chop into small pieces. In a large salad bowl mix the kale, lemon juice and olive oil with your hands for approximately 5 minutes, until the kale has softened. Add the raspberries, strawberries or dried fruit. (This is one of those salads that gets better the longer it sits. The lemon juice will keep tenderizing the kale.)
(Photo by Launie Kettler)
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