The salad screams of the transition between winter and summer. The kale is still going strong at the markets, which are also flush with strawberries (though it’s almost the end of strawberry season…sniff) and tomatoes. What better than to combine them into a massive, delicious kale salad? Nothing, dear reader, could be better than that.
This is a picnic-friendly, make-ahead, forget-about-it-in-the-frigde-for-a-few-hours kind of salad. It actually gets better the longer you leave it sitting in its own dressing (a rare beauty in the salad game). After a little while, the strawberries and tomatoes start to release their juices, enhancing the already kick-ass dressing, which by itself is zingy and light, with a touch of I-don’t-know-what thanks to the truffle oil. The almonds are toasty and crunchy, throwing their nutty, roasted flavour profile in the mix.
I took this salad to a birthday-picnic this past weekend, and perhaps it’s just my ego (a little), but this sturdy salad seemed to go down a treat. It makes a lot, and is definitely a salad to share. Need I mention the sheer physical joy of massaging kale? You may feel a little weird at first, but kale needs love (like everything), and getting your hands in there is the best way to go about it. After its massage, and a few hours marinating? macerating? (what verb to use?!), the kale softens and becomes silky, with the dressing clinging to all its nooks and crannies.
I think I’m going to be eating riffs on this salad all summer long. It’s simple and easy to make, but incredibly to both look at and taste. My sort of food. I’m already craving the next one. Enjoy! x
massaged kale salad with maple-lemon truffle dressing
- If you don’t have truffle oil, don’t worry! Use regular olive oil, and it will still taste great.
- If you’ve got basil instead of mint, feel free to substitute! I hand mint on hand, so used it.
- I can’t stress enough how the kale really needs a decent massage here. Don’t be meek. Scrunch, rub, and crinkle it into a massaged glory.
for the salad
- 1 bunch (3 stems) curly kale, stems removed
- 1/3 cup flaked almonds, toasted
- 250 g (just over 1/2 lb) fresh strawberries, hulled and halved
- 320 g (about 5 smallish) tomatoes, sliced into bite-size wedges
- 1/2 cup packed mint leaves, roughly chopped
- 1/4 cup spring onions, finely sliced
for the dressing
- 1 tbsp maple syrup
- juice of 1 lemon
- 2 tbsp truffle oil
- pinch of sea salt
- lots (about 1/2 tsp) freshly cracked black pepper
To make the dressing, combine all ingredients in a jar and shake, or mix in a small bowl. Tear the kale leaves into bite-size pieces, similar in size to the halved strawberries. In a large bowl, combine the dressing and torn kale. With your hands, massage dressing into kale leaves for at least one minute, preferably a couple more.
Add the rest of the salad ingredients to the bowl and stir (with your hands or spoon, whatever) to combine. Here, I usually add even more black pepper, but – up to you.Refrigerate until required, but eat the same day.