The Kirsop Farm Cookbook

Erica’s massaged Kale and Currant Salad


Erica’s massaged Kale and Currant Salad
1 bunch kale
1 tsp salt 1/3 cup currants
3/4 cup diced apple 1/3 cup sunflower
seeds, toasted
1/4 cup olive oil 2 tbsp cider vinegar
De-stem the Kale leaves (if you want to) Wash the kale. Spin
or pat dry. Stack the leaves, roll up and slice into thin
ribbons. Put kale in a large bowl. Add salt and massage it
into the kale with your hands for 2 minutes.
Stir in remaining ingredients. Taste for seasoning and adjust
if needed. If you don’t eat it all up this well last a few days
and still be great.