Kale salad

For a slightly different take on this salad, substitute toasted sesame oil for the olive oil, rice vinegar or lime juice for the lemon juice, and omit the mustard and goat cheese.

• 1 large bunch kale, de-stemmed and sliced into thin ribbons

• 1/2 teaspoon salt

• 3 tablespoons olive oil

• 2–3 tablespoons lemon juice or apple cider vinegar

• 2 teaspoons Dijon mustard

• 1 teaspoon maple syrup or honey

• Optional additions: 

  • 3–4 radishes or hakurei turnips, sliced into thin rounds

  • 1/3 cup pecans or other nuts or seeds, coarsely chopped

  • 1/3 cup dried cranberries or other dried fruit

  • 1–2 ounces goat cheese, crumbled

In a large serving bowl, add the kale, salt, olive oil, and lemon juice (or vinegar). Massage with your hands until the kale starts to soften and wilt, 2 to 3 minutes.

Add in the mustard and maple syrup and continue to massage 30 seconds more. Stir in the optional additions, if using. Top with sliced radishes and crumbled goat cheese.

Serve immediately, or store in the fridge for up to 4 days.

---