Massaged Kale Salad with Oranges and Cranberries Recipe
Serves 2 to 4
Finely grate the zest of the oranges, then cut away the peel and pith. Segment the flesh, discarding the white membrane. It's best to do this over a bowl to catch any juices. Whisk together 1 to 2 tablespoons of the orange juice in the bowl with the zest, olive oil and some seasoning to make a dressing.
Tear the leafy parts of the kale away from the stems and remove any tough veins in the leaves. Tear the leaves into 1- to 2-inch pieces and place them in a large bowl.
Pour the orange dressing over the kale and start to massage and crush the leaves with your fingers—it will take a while for the leaves to yield, but they will gradually start to soften and become more pliable and tender. The leaves are done when they feel silky soft.
Thinly slice the fresh cranberries, then coarsely chop and add them to the kale with the orange segments.
Let stand for 30 minutes, or overnight, in the fridge for the flavors to mingle and develop. Mix again before serving to distribute any juices in the bottom of the dish.
From Nourish: Vibrant Salads to Relish & Refresh (Mitchell Beazley) by Amber Locke.