Let’s create this delicious kale salad:

1. Prepare the Kale:

• Remove the tough stems from the kale leaves and discard them.
• Wash the kale leaves thoroughly under cold running water to remove any grit. Dry them well (a salad spinner is helpful).
• Tear or chop the kale leaves into bite-sized pieces and place them in a large bowl.

2. Massage the Kale (Crucial Step!):

• Add about 1 teaspoon of sea salt to the kale in the bowl.
• Use your clean hands to firmly massage the salt into the kale leaves for about 1-2 minutes. You’ll feel the leaves start to soften, wilt slightly, and become a deeper green color. This step tenderizes the kale and reduces bitterness.

3. Prepare Croutons:

• Chop or crush the croutons until they are finely ground or resemble coarse crumbs. Set aside. A food processor makes quick work of this, or use a zip-top bag and a rolling pin.

4. Make the Dressing:

• In a small bowl, whisk together the olive oil, lemon juice, minced (or grated) garlic, and black pepper until they’re fully combined and emulsified. Taste and add a pinch more salt only if needed, remembering the kale was already salted.

5. Combine Salad:

• Add the finely crushed croutons and the freshly grated Parmesan cheese to the bowl with the massaged kale.
• Pour the prepared dressing over the salad components.
• Toss everything together thoroughly until the kale is evenly coated with the dressing, cheese, and crouton crumbs.

6. Serve:

• Serve immediately for the best texture (croutons will be crunchiest). The salad can also be stored in the fridge.

Massaging is the secret to a great raw kale salad!