Well I’ve finally done it!  I massaged kale. I have always thought kale was just fine the way it is naturally but have heard that massaging kale is a thing and have been wondering if ‘super relaxed’ kale is really worth all the fuss.  So when I spotted this recipe from Vegetarian Times, June 2016 for Fenway Park’s signature salad, I thought I would give it a try – even down to the kale massaging and fennel soaking, (Nope, I hadn’t done that before either).  What could be better than a salad that has been given the ultimate in pampering and spa treatments?  This lucky salad is a delicious combination of sweet and savory on a bed of velvety kale and fennel and drizzled with a Maple, Lemon, Dijon Vinaigrette.  Not bad for ballpark food, don’t you think?  Good on you, Fenway Park!

Why do we massage kale anyway?  Kale is a slightly bitter green which is also somewhat fibrous.  When it is massaged, it’s tough cellulose structure breaks down (LA Times) making it less fibrous.  You can actually see the difference.  The kale will darken, shrink in size and become silky in texture. The flavor changes as well. That bitterness mellows to a sweet softness. Another benefit is that massaged kale has such a wonderful texture with just the right mix of sweet and bitter flavor, you need to use less salad dressing, thus fewer calories.  That said, this Maple Dijon Dressing is pretty good so don’t skip it entirely.

So now you probably want to ask why one would soak shaved fennel.  Well that is not quite as clear.  Soaking fennel in cold water seemed to mellow the flavor and soften the texture of shaved fennel while still preserving it’s crispiness. Just make sure the water is really cold. The soaked fennel paired really well with the silky kale so there must be something to this.  You could probably soak your julienned apples too to prevent browning.

TIPS: You can skip the massaging and soaking if you’re pressed for time or can’t be bothered.  Just make sure you slice thinly.

This recipe calls for dried cranberries but I was planning on using pomegranate seeds instead but I didn’t get the pomegranate seeded before my guests came and I didn’t want the kitchen to look like a tragic kitchen accident with all that pomegranate juice, so I stuck with dried cranberries, which were good.  I think pomegranate seeds would provide a fresh pop of sweet and tart, so next time I will be better organized and give them a try.

If your pecans are raw, just toast them in the oven at 350 for about about 7 minutes and let cool.  Or you can find toasted or candied pecans in most grocery stores.

This is a yummy dressing but it can tend to be too sweet when paired with apples, cranberries and pecans, so try adding one tablespoon of maple syrup at a time to the other ingredients until it is to your preferred sweetness.  The original recipe called for three tablespoons but I used two and next time I will use only one.

KALE FENNEL SALAD
1 bunch kale, stems removed, leaves cut into thin strips
1 generous pinch of salt
1 small fennel bulb, trimmed, thinly sliced and submerged in ice water
1 apple, cored and julienned
1/2 cup pecan halves, toasted or candied
1/2 cup dried cranberries
4 oz fresh goat cheese, crumbled

DRESSING
1-3 Tbsn pure maple syrup (add 1 Tbsn at a time until desired sweetness)
2 Tbsn lemon juice
1 Tbsn dijon mustard
1 small shallot, minced
2 tsp fresh thyme, chopped
6 Tbsn olive oil

• Place kale in a medium bowl, and massage with salt for a minute or so, or until the greens are dark and glossy.

• Thinly slice fennel and place in a cold water bath while you prepare the other salad ingredients

• Drain fennel, and add to kale

• Stir in apple, cranberries, goat cheese and pecans.

• Combine maple syrup, lemon juice, mustard, shallot and thyme in a small bowl.  Whisk in oil and season with salt and pepper.

• Toss the salad with dressing.