Massaged Kale and Grilled Peach Salad
Serves 2 (4 as side dish)
To dress the salad:
- Rinse the kale leaves and pat dry. Remove the stems, then slice the leaves into thin shreds. Place in a large bowl, add 2 tablespoons of the oil, the apple cider vinegar, and a big pinch of kosher salt. Massage with your hands for 1 minute. The kale should be softened and coated with the oil, salt, and vinegar.
- Combine the remaining dressing ingredients in a small bowl or jar. Toss the kale with the dressing, taste and adjust seasoning if necessary.
- Slice the peaches in half and remove the pit. Use a paring knife if necessary to scoop out the pit. Brush the cut side of the peaches with neutral tasting oil like canola or olive. Grill cut side down over medium high heat until dark grill marks appear.
- Slice the grilled peaches. Transfer the kale to a platter or serving bowl, and top with the seeds, cheese, and peaches. Serve immediately.