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Go ahead, rub it in: massaged kale salad

Angela Penneylane prefers a dark kale, such as purple kale or lacinato, for her salad. (Adriana Janovich / The Spokesman-Review)
Angela Penneylane prefers a dark kale, such as purple kale or lacinato, for her salad. (Adriana Janovich / The Spokesman-Review)

You’re going to have to get your hands dirty. This kale salad requires a rubdown.

Angela Penneylane of Spokane learned the recipe during a 2014 visit to Farm Sanctuary in Watkins Glen, New York, a 175-acre shelter for more than 500 rescued farm animals.

She brought it to a recent meeting of Inland Northwest Vegans, or InVeg, where it was a hit.

She likes it because it’s simple, flavorful and healthful, but notes the apple cider vinegar dressing can be a bit pungent.

She prefers the salad with a dark kale, such as purple kale or lacinato, also known as black kale or Tuscan cavolo nero.

“It’s better with purple kale if you can find it,” she said.

But other kinds of kale work just fine, too.

Don’t skip the hand-mixing, though. To evenly coat the kale, the dressing must be rubbed onto the leaves.

“The dressing, you have to massage it in,” she said. “You can try it with a spoon, but it does not work.”

Kale Tahini Salad

From Angela Penneylane

1/4 cup tahini

2 tablespoons nutritional yeast flakes

1 tablespoon apple cider vinegar

1 teaspoon mustard

1 clove garlic, minced

Water, as needed

1 bunch kale, stalks removed and discarded, leaves thinly sliced

Sunflower, hemp or pumpkin seeds (optional)

Put the tahini, nutritional yeast, vinegar, mustard and garlic in a large bowl, wide-mouthed bowl. Add a little water and whisk to combine, adding more water if the dressing seems to thick. Add the kale leaves to the dressing and mix using your hands. Rub the dressing into the kale distribute it evenly. Toss with seeds, if using. Serve immediately or store in a covered container in the refrigerator for up to 2 days.

Contact the writer:

(509) 459-5446adrianaj@spokesman.com

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