Massaged Kale Salad with Pine Nuts & Dried Cranberries Recipe

To start, add some olive oil and a pinch of salt to the kale. Using both hands, massage the kale for about 5 minutes until it softens and darkens slightly. This helps break down the fibers and mellow out any bitterness. Set it aside.

For the vinaigrette, combine the Dijon mustard, lemon juice, oregano leaves, 1/2 teaspoon kosher salt, 1/2 teaspoon pepper flakes, maple syrup, and garlic cloves in a blender. Blend until the mixture is smooth, then slowly stream in the 1/3 cup extra virgin olive oil, continuing to blend until everything is well combined and emulsified.

Transfer the kale salad to a large serving bowl, or divide it among individual bowls if you prefer.

Using a vegetable peeler, shave some 1/4 cup Parmesan cheese directly over the top of the salad, then finish with a generous grinding of fresh black pepper.