Munch, Munch, Crunch, Crunch – It’s Salad Time

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Summer is salad time. The crisp greens, the sweet or savory additions, and sometimes a bit of protein in the form of cheese or fish, can make a complete meal or a substantial side dish.

Watermelon salad with feta and arugula was a featured recipe some issues ago. This season’s summer salad stars kale, the current super green. Kale has an almost magical tendency to transform itself when mixed with a little acid and salt. It goes from tough and chewy to tender but sturdy so it stands up to strongly flavored dressings.

Try these salads that have been featured at recent kiddushes. They will keep beautifully for a couple of days because of the kale. To speed the preparation use pre-cut kale available in bags at the market.

avocadoRaw Kale Avocado Salad
Serves 4-5 generously

Ingredients:
SALAD
1 bunch curly kale, stalks removed, chopped (8-10 cups)
2 avocadoes, diced
¼ c pepitas
¼ c dried cranberries
grated carrots (optional)
diced red onion (optional)

kale avocado saladDRESSING
3-4 T fresh lemon juice
3-4 T olive oil
1-2 garlic cloves, crushed
½ tsp sea salt
freshly ground black pepper

DIRECTIONS
1. Put chopped kale in a large bowl.
2. In a smaller bowl, whisk together the dressing.
3. Add the dressing to the salad and gently massage it into the kale with your hands. This will soften the kale almost immediately.
4. Add the diced avocado, cranberries and pepitas. Mix.

mangoMassaged Kale Mango Salad
Serves 4

Ingredients
1 bunch kale, stalks removed, leaves thinly sliced
1 lemon, juiced
¼ c extra virgin olive oil, plus extra for drizzling
Kosher salt
2 tsp. honey, or to taste
Freshly ground black pepper
1 mango, diced small (about 1 cup)
Handful of toasted pepitas, about 2 T.
Goat cheese medallions (optional)

Kale Mango SaladDIRECTIONS
1. In a large serving bowl add kale, half of lemon juice, a drizzle of oil and a little kosher salt.
2. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside.
3. In a small bowl, whisk remaining lemon juice with the honey and pepper. Stream in the ¼ c of oil while whisking until a dressing forms. Correct seasoning.
4. Pour the dressing over the kale. Add the mango and pepitas. Toss .
5. Top with goat cheese medallions, if desired.

NOTE: Massaging the kale is important. That’s where the magic happens and makes the leaves soft enough for a salad.

Editor’s Note: Massaging kale is easy to do and it’s a great way to share salad-making with children. Take bunches of kale in both hands — with the fibrous ribs removed — rub them together and repeat. You’ll notice a visible change as you do this; the leaves will darken, shrink in size and become silky in texture.

If massaging the kale isn’t your thing or if you’re makingtoo much kale to massage by hand, try these alternatives:  1) toss kale with some of the dressing and refrigerate it overnight; or 2) put kale in a plastic bag, lay it flat on the counter, and roll over it with a rolling pin for a few minutes. SE

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