Kale Salad Recipe

Tuscan, black, or dino kale has dark green, deeply curly leaves that are usually cookedoften for a fair amount of timeto soften their firm, fibrous texture. In this recipe, those sometimes tough leaves are simply sliced thin, tossed with a bright dressing, and served raw to great effect. Is raw kale a bit tough for your taste, even when thinly sliced? Try giving it a hearty massage first. That's right, massage. Grab handfuls of the leaves and rub them-as vigorously as you like-to break down their fibers for a more tender texture. Really get in there and beat those leaves up. It's a great stress reliever if you want to think of it that way, and terribly satisfying to squeeze and rub the leaves, watching as they start to soften and turn a darker shade of green as you go. Scroll down for variations and additions to build on this simple salad.