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Massaged Kale Salad

by Chef Laurey Masterton

Curly kale
Olive oil
Balsamic vinegar
Worcestershire sauce
Heirloom carrots (or roasted vegetables)

  1. Remove stems from kale leaves.
  2. Cut into thin strips.
  3. Put in a large bowl and add vinaigrette ingredients.
  4. Massage for 2 minutes, or until leaves are softened
  5. Add orange sections and carrot peels.Gently stir in blue cheese crumbles.
  6. Allow to sit for 10 minutes.
  7. Serve! Enjoy!!


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