Massaged Kale Salad with Fuyu Persimmons, Pomegrantes and Walnuts

Massaged Kale Salad with Fuyu Persimmons, Pomegrantes and Walnuts

Ingredients

  • 1 bunch of kale
  • 1 fuyu persimmon, diced
  • ½ cup walnuts, chopped
  • Seeds from ½ a pomegranate
  • ½ shallot, minced and macerated in sherry
  • 2 tbsp. sherry vinegar
  • 3-4 tbsp. of Extra Virgin Olive Oil
  • Salt and pepper to taste

Preparation

Tear the kale leaves away from the stem. Stack them on the cutting board largest to smallest and roll them up like a burrito. Cut the rolled kale into a chiffonade (or tiny ribbons) and set in a mixing bowl. Add a dash of salt and pepper and then massage the kale with your hands. Do this until the kale is tender with a deeper shade of green. Then add just enough olive oil to coat the greens, and the shallot vinegar dressing. Scatter the persimmon pieces and pomegranate seeds among the kale leaves. Then chop the walnuts and sprinkle them in as well. Taste, correct and serve.