Bruised Kale Salad Recipe

Source: Steve Ottersberg
(4 servings)

• 4 cups Kale
• 1/4 cup Lime Juice
• 1/4 cup Balsalmic Vinegar
• 1/4 cup Olive Oil
• 2 tbsp. Coarse Sea Salt
• 1/4 cup Sesame Seeds

1. Wash and remove the major stems of the kale leaves and roll with a rolling pin until flat.

2. Place the bruised kale leaves in a 9×13 baking dish and cover with remaining ingredients.

3. Cover and let sit for 30 minutes at room temperature.

4. Chop the kale leaves into 1/4 inch strips and toss with sesame seeds.

 

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