Kale salad (no massaging needed)

The kale salad we typically make requires massaging the vinaigrette into the kale leaves to soften them and make them tender and delicious.  Definitely a bit of work to massage the kale and it results in messy hands, but the final product is tasty afterwards with either persimmons and almonds, or dried cherries, croutons, and nuts. 

I was perusing a cookbook borrowed from the library, called 'Crossroads' by Tal Ronnen when I stumbled upon a kale salad that doesn't require massaging.  So of course we had to try it!

The key to eliminate the massaging was to cut the kale into really thin ribbons (chiffonade), and just mix in the vinaigrette and let sit for 10 mins before serving.  Totally worked!

Adapted from Crossroads:
Kale salad with currants, pine nuts, and lemon (no thyme) vinaigrette

1 bunch tuscan/lacinato kale
1/4 c. raisins
1/4 c. pine nuts
1/4 c. lemon vinaigrette <-- I accidentally poured in 1/2 cup... but it still tasted really good!

Lemon vinaigrette: (makes 1 cup)
1/2 small shallot, minced
1 garlic clove, minced
1/4 c. white balsamic vinegar
zest of 1 lemon + juice
1 tbs agave nectar (I used maple syrup)
1/2 c. olive oil
salt + pepper to taste

Remove the ribs from the kale.  Then stack a couple of leaves and thinly slice into ribbons.  It is easier to do this if you roll them up into a log.

Wash/dry the kale in a salad spinner.  Combine the kale, raisins, pine nuts, and vinaigrette and mix together.  Let sit for 10 mins, and serve!