I had a great time last Thursday leading a group of gardeners and veggie-lovers in making a raw massaged kale salad at the Winter Park Urban Farm. Judging by the “mmm”s and compliments to the meal, I’d say it was a success! I loved getting my hands dirty pulling weeds, harvesting vegetables and massaging kale for our meal; however, I think my favorite part was meeting all of the wonderful folks that attended! Here is what we did:
- Harvest or purchase fresh local kale. We used red Russian, but any variety will do.
- 2. Inspect for creepy crawlies or do a quick rinse.
- 3. Roll leaves “burrito style” and chop at an angle to get small pieces.
- 4. Add leaves to a large bowl, drizzle with olive liquid (the juice in your jar of olives). Alternatively, you could use olive oil and salt.
- 5. Massage! Really squeeze those veggies to get the cell walls broken and a wilted texture.
- 6. Add any other chopped veggies you’d like. We added carrots, snow peas, garlic chives, basil, rosemary, nasturtium, and probably much more.
- 7. You can also make a dressing. I like tahini, lemon juice, apple cider vinegar, garlic, and mustard all mixed or blended together.
- 8. We then wrapped our massaged salad in a large kale leaf to eat as a wrap. You can also use a whole wheat flour or corn tortilla as a wrap.
Thank you for having me Winter Park Urban Farm, and I’m looking forward to our next work and learn on March 14!