Bruised Kale Salad
Bruised Kale Salad Recipe
Source: Steve Ottersberg
- 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
Wash and remove the major stems of the kale leaves and roll with a rolling pin until flat.
Place the bruised kale leaves in a 9×13 baking dish and cover with remaining ingredients.
Cover and let sit for 30 minutes at room temperature.
Chop the kale leaves into 1/4 inch strips and toss with sesame seeds.
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