Massaged Kale Salad
by Chef Laurey Masterton
Heirloom carrots (or roasted vegetables)
- Remove stems from kale leaves.
- Cut into thin strips.
- Put in a large bowl and add vinaigrette ingredients.
- Massage for 2 minutes, or until leaves are softened
- Add orange sections and carrot peels.Gently stir in blue cheese crumbles.
- Allow to sit for 10 minutes.
- Serve! Enjoy!!