Massaged Kale Antipasto Salad is easy, wholesome and you may already have everything on hand! If you’ve been wanting to try kale, this salad will get you hooked!
I wish I had been this kale salad today. This beautiful red kale received a glorious massage before becoming this glorious Italian-inspired salad.
Massage kale? Who massages their kale?
Massaging kale softens and tenderizes it. Here’s more information on the process from the Huffington Post.
All you need to do is add a small amount of olive oil to a bowl of kale then jump in with both hands and give it a good rubdown for a few minutes. Your kale will thank you!
Cooking for a living is a wonderful career, but when the heat index is around 110….not so much. It seemed every air conditioning unit in every home I worked struggled to battle the intense Southern heat! Thanks to the heat and neglecting to drink enough water, I’m now battling a pretty good headache.
Here’s the perfect salad for a day when you need to rejuvenate with something on the healthful side, but also don’t want to go to any more work than rummage through your pantry and fridge.
Taa-daah! Massaged Kale Antipasto Salad!
There’s something addicting in kale because now I always seem to have it hand. The rest of the antipasto-inspired ingredients for this salad such as red onion, salami, Parmesan cheese, artichoke hearts and something I can eat by the jar–pepperoncini–came from our refrigerator and pantry. I couldn’t even find it in me to make a dressing, so rather than draining away the delicious marinade from the artichoke hearts, I use it for the dressing. Just splash on some extra red wine vinegar to taste.
Another reason you’re going to love this salad is it keeps for several days in the refrigerator.
Enjoy and stay cool!
This antipasto-inspired kale salad is low-labor and high-flavor!
15 minPrep Time
16 minTotal Time
2 small bunches red kale, stemmed and coarsely chopped
1/4 cup olive oil
salt and freshly ground black pepper
1 jar (12-ounce) marinated artichoke hearts
1 clove garlic, minced
1/3 cup finely chopped red onion
1 package (3-ounce) salami (Milano or Genoa), thinly sliced into strips
1/4 cup chopped pepperoncini
1/2 cup freshly grated Parmesan cheese
Red wine vinegar, to taste
Pour olive oil over kale. Season with salt and black pepper. With both hands, massage the kale 1-2 minutes or until it softens and shrinks by about 1/3.
Drain artichokes, reserving marinade. Coarsely chop artichokes. Stir minced garlic into reserved marinade. Set aside.
Toss kale with artichoke hearts, red onion, salami, pepperoncini and Parmesan cheese.
Drizzle with reserved marinade as needed (you don't want it soggy). Splash with a bit of red wine vinegar to taste. Add additional freshly ground black pepper to taste.