Recipe: Massaged Kale Salad with Apples and Pomegranate
1 bunch of cavolo nero kale
1 apple, cut into matchstick pieces
1/2 pomegranate de-seeded
1/2 cup hazelnuts, toasted and shelled
1/4 cup of shredded pecorino cheese
Salt to taste
1/3 cup Frog Hollow Farm Extra Virgin Olive Oil
3 tbsp of champagne vinegar
1/4 tsp of salt
1 shallot, minced
For the dressing, place minced shallots in a small mixing
bowl. Add a pinch of salt and Sherry vinegar, and let sit
for about 5 minutes. Whisk in olive oil.
De-stem kale, stack leaves and roll them up like a burrito.
Using a chef’s knife, cut kale in to tiny ribbons. Place kale
in to the mixing bowl, season with salt and massage kale
with hands – this will make the kale tender and a beauti-
ful shade of green. Toss the kale with matchstick apples,
pomegranates, toasted hazelnuts and dressing. Taste the
salad and make adjustments as needed. Serve on a pretty
plate or in a salad bowl, and garnish with pecorino cheese.