"I am addicted to all things kale. Kale in soups, salads, sautéed for sandwiches, omelets...you name it. I love that it maintains a crunchy texture even after cooking it. However, there is only one way to eat kale as a salad and that’s if the kale has been massaged.
I know this sounds funny and you are thinking 'you want me to massage my kale?!' but you will thank me in the end, and so will your guests. Kale is a cooking green not a lettuce. It is fibrous, meaning it can withstand long cold winters and long cooking times, therefore, taking it longer to wilt and breakdown. By massaging the kale with the salad dressing, you are breaking down the fibrous texture and making it more palatable to be eaten as a salad. Try it out tonight with this amazing massaged kale salad recipe." -Chef Sacco
Massaged Kale Salad with Chorizo & Pan Roasted Sweet Potatoes Topped with a Basted Egg
Serves 4 people
1 – 12oz bag, Kale, fresh, chopped
1 large Sweet Potato, cut into ½” dice
I large Red Bell Pepper, seeded, cut into ½” strips
1 Package (5 links) Chorizo, fully cooked (D’artagnan), sliced on a ¼” bias
6 eggs, cracked into a bowl, with no broken yolks
Salt and Pepper
1 cup Mayonnaise – homemade or Hellman’s
¼ cup Apple Cider Vinegar
1 Tbsp. Dijon Mustard
Salt and Pepper to taste
For the salad dressing, combine ingredients into a bowl and whisk together. Season for taste. Set aside.
Coat a medium non-stick sauté pan with olive oil and heat on medium-high. Once the oil is hot, add sweet potatoes in an even layer so they can brown. Do not stir or shake the pan. You want to brown each side of the sweet potato dices by using tongs and turning each piece as they are browned. Once each side is browned, place on a paper towel lined plate and season with salt. Set aside.
Do the same for the diced red bell peppers as you did for the sweet potatoes. Set aside.
In the same pan, add more oil if needed and sauté chorizo until golden brown on each side. Set aside on a paper towel lined plate to drain any excess grease.
In a clean non-stick pan, coat with olive oil on medium heat. Add eggs carefully to ensure you don’t break any yolks. Season with salt and pepper. Once the edges of the eggs turn white, add ¼ cup water to the pan and cover with a lid. Cook for 1 ½ to 2 minutes, depending on how runny you would like your yolk.
Carefully remove the eggs and place on a paper towel lined plate to absorb any excess water.
In a large mixing bowl, combine kale and salad dressing and using your hands, massage the dressing into the kale leaves. The kale leaves will become a vibrant green as it absorbs the dressing but won’t wilt or become soggy.
You can plate this two different ways. Either on individual plates or on a large family style serving platter. Pile the dressed kale high in the center of the plate and place roasted sweet potatoes, peppers and chorizo around the kale.
Carefully place a basted egg on top of the dressed kale. Serve and enjoy!