Huge thanks to my good friend, Amy, for making this salad and turning me on to its deliciousness! Also, big thanks to Amy for showing me that by "massaging" raw kale you can make it taste just like quickly blanched kale. I didn't have all the ingredients on hand to make this the way Amy did, so I'm posting both her version and mine, which I improvised with what we had on hand. Both were great and I'll definitely be making the her version soon. Basically I think you can take the base of this salad and add all types of different toppings (e.g., cranberries, seeds, nuts, etc.).
Ingredients (Amy)
-1 bunch kale
~3 oz feta
-1 apple, chopped into bite size pieces
-handful of walnuts, roughly chopped
-1/2 tsp sea salt
-2 T red wine vinegar
-1 T EVOO
Ingredients (as pictured)
-1 bunch kale
~3 oz blue cheese
-1 apple, chopped into bite size pieces
-handful of pecans, roughly chopped
-1/2 tsp sea salt
-2 T red wine vinegar
-1 T EVOO
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Quorn Chik'n Tenders (you could use real grilled chicken if you prefer)
Steps
1. Start cooking Quorn Chik'n Tenders as directed.
2. Remove spines from kale, wash kale, and dry kale thoroughly.
3. Tear kale into small pieces and place into a large bowl. Sprinkle kale with 1/2 tsp sea salt and massage kale with your hands for about 2-3 minutes, or until reduces in volume by about half.
4. Whisk EVOO and red wine vinegar together in a small bowl and pour over kale.
5. Add in chopped apple, blue cheese, pecans (or walnuts and feta if making Amy's version) and toss well.
6. Top with sauteed Quorn tenders.
