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Pam
Trim kale to eliminate most toughness. It is easy to remove the majority of the stem/center rib of lacinato kale, and worth the minute extra it takes. Grab stem with one hand; with free hand strip the leaf free of the stem, or use a knife and slice the leaf off on either side of the stem. It's ok to leave some at the top of the leaf -- it is much more tender. Also, when cutting the kale, make narrow strips, almost chiffonade, narrower than in the photo. No need to massage.
Bunnee
I agree with others - way too much lemon juice. A measurement would be appropriate - lemons come in a variety of sizes. I ran hot water over the kale for a quick soak to soften it somewhat, drained it and then added the dressing. It was still crisp after refrigerating.
My husband, who is a fan of all things kale, and I, who am not, both enjoyed the salad.
Imbrod
I first tasted this salad made with white balsamic rather than lemon juice, with pine nuts and marinated currants. A variation swaps crumbled feta for the pecorino, and pomegranate seeds for the currants. The fruit's sweetness counters any bitterness in the kale.
Agree with removing ribs from the kale, cutting into chiffonade, and not massaging--just mix with dressing and cheese 10-30 minutes before serving. It's also one of the few salads where pre-dressed leftovers are appetizing.
DNcgo
Toasting fresh bread crumbs in a pan with a little oil and pressed garlic mellows the sharp taste of the garlic. Balsamic vinegar instead of lemon juice gives the salad a completely different taste profile.
donnyleeP
This method is so efficient to massage lacinato kale ribbons that those who find it unnecessarily tedious to squeeze the leaves by hand may change their mind. Distribute them onto a clean dish towel and roll it up tightly. Massage the roll with your weight over your forearm until the crackles abate. I usually re-roll and re-massage a time or two until the green moisture permeates the towel and the ribbons are uniformly dark. Plus they are now dry, sweet and ready to dress without an extra step.
Kristin
How do you massage Kale? I don't get it. Can someone explain please. T
Thank you. The recipe looks great and I want to make it but will take note of the lemon and if explained will massage:-) the kale.
Hermey
Let me put in one vote for GREAT with the amount of lemon juice prescribed. Just consider before you choose. Are you a citrus person? Try to the recipe as written. Not? Listen to those who enjoyed with less. Fair points given for personal taste, of course, it's a wide spectrum.
I agree with those who de-stemmed the kale. I prefer a texture without them. Next time I'll save them as trimmings and try to slice them fine and add separately.
Petaltown
Massaging the kale is an extra step but I believe well-worth it. I have converted several people who said "I don't like kale salad". Massaging the kale tenderizes it and relieves a little of the bitterness.
Jane
This is a very good and healthy salad. I agree with Petaltown below, about massaging the kale with the dressing. After massaging the kale in a plastic bag, it can set in the refrigerator for longer than 5 minutes before serving. I have also added slivers of parmesan or pecorino and toasted pine nuts just before serving. Simple salad and delicious.
judi
Agree with too much lemon juice. I would half the amount.
This salad tastes good the next day as the kale does not get soggy!
Judiwgs
Kristin, after you dress the kale, you can massage it with your hands so the dressing is evenly distributed and the leaves are coated. This helps break it down a bit so it isn't so tough to chew.
Darlingnadya
Or you could just use baby kale if you find the lacinato kale too tough. No need to massage it. It's delightful, but harder to find than regular full- grown kale.
I also agree with the comments about the amount of lemon juice. I usually use it in a ratio of three to six tablespoons of olive oil to one or two of lemon juice, depending on the bitterness of the other ingredients. Sometimes it's even a 6:1 ratio of olive oil to lemon juice.
Syl
Excellent. Had never tried the lacinato kale. Will only use that kind of kale in the future. No need to double the dressing for a huge bunch of kale. The recipe amount would have been plenty. I added some toasted walnuts for protein and used 1/2 the lemon juice. It was yummy.
judi
I've used 1/2 cup EVOO with 1/4 cup fresh lemon juice. It seems just perfect. If you don't soak the greens in dressing, this salad tastes good even the next day. Extra parm always.
Bernice Glenn
I love kale, but even taking the time to massage it, it is still too tough.
I'de rather take the time to make a large pot of Portuguese kale and sausage soup for several meals.
wRoberge
Just use panko toasted in a pan with some olive oil
Kat
Used homemade breadcrumbs (from leftover stuffing), browned in a little butter in a skillet then let cool before adding to the salad. Excellent!
Jenna M
I love Tuscan kale, but it is too tough raw unless worked a bit more than in this recipe. As other comments suggest, either trim it thinly, like a chiffonade, or remove the stems or both. Alternatively, massage it. Massaging kale is just what it sounds like: rub it between your fingers as though massaging a cat’s ear. I thought it was a trick to upcharge the first time I saw it on a menu but it works!
Amy
Excellent salad! I didn't have Pecorino Romano on hand so I substituted parmesan and it worked well too! My family really enjoyed this - and said it was their favorite Kale salad of any I have made.
CBokat
I made with the prewashed kale in a container and a whole clove of garlic. I thought the lemon was perfect. Toasted the bread crumbs after putting in the food processor. This was great.
Lia
This has become my go-to salad in winter. The lemony goodness is like a jolt of sunshine on a bleak and dreary day.
peter
Nothing wrong with some beet salad with goat cheese!
PDS
This is one of my favorite salads. I tend to use more garlic - three cloves or so - and mash them with the salt with the back of a knife. The salt crystals help smoosh the garlic into a smooth paste, bringing out more flavor. Usually don't bother with the bread crumbs.
susan
Excellent… made mostly as suggested… multiple people asked who made the salad. For kale, Trader Joe’s sells bagged organic Tuscan kale… I removed by hand some of the stemmy parts but not to perfection and it was perfect. For. Read crumbs, I just used a dash of what was in the cabinet… think it was panko. Highly recommend.
Christina
This is deceptively simple but the dressing pairs so well with that lightly bitter kale flavor. I added some kalamata olives instead of the parm at the end because we needed to use them up. Great savory salad!
Steve Blair
Use minced garlic and leave it in. Might try croutons with it.
Steve Blair
Use 1 teaspoon of minced garlic. Look for croutons to use in it.
Rebecca
Half a clove of garlic??? Add the full clove. Keep all the lemon. It’s A
whiskeymama
this was amazing!!!! the time it took to massage the kale was worth it
Vannia
I love this salad and make it frequently since I have the kale growing in my garden. I realized only recently, however, my foolishness in using bottled lemon juice out of convenience. The fresh lemon juice makes it soooo much better.I leave out the bread crumbs but add toasted pine nuts and slightly reconstituted dried cranberries. I like it the original way as well!
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