1-First Step: Remove the Kale Stems

Start by preparing your kale properly. Those thick stems are tough and bitter, so you’ll want to remove them completely. Take one bunch of Lacinato kale and hold it by the stem end with one hand. With your other hand, squeeze the top of the leaf and slide your fingers down the stem, stripping off the leafy parts as you go. This technique is quick and much easier than using a knife.

Once you’ve stripped all the leaves from both bunches, gather them on your cutting board. Finely chop the kale into bite-sized pieces, about 1 to 2 inches wide. Smaller pieces are easier to chew and the salad feels more refined. Transfer all that beautiful chopped kale to a large mixing bowl where you’ll have room to massage it properly.

2-Second Step: Massage the Kale

This is the secret step that transforms tough kale into something truly enjoyable. Drizzle the chopped kale with a little olive oil, just enough to lightly coat the leaves. Sprinkle with a pinch of kosher salt. Now comes the fun part: use clean fingers to massage the kale.

Massaging kale isn’t just a trendy technique, it’s a game-changer. The oil and salt work together to break down the tough cellulose structure in the leaves, making them tender and reducing bitterness significantly.

Squeeze and rub the leaves between your fingers for about 2 to 3 minutes. You’ll notice the kale darken in color, shrink in volume by about half, and feel noticeably softer. The leaves should feel silky rather than rigid. If you’ve ever had a kale salad that was hard to chew, it probably skipped this crucial step.

3-Third Step: Prepare the Dressing

While the massaged kale rests for a moment, whisk together your homemade dressing. In a medium bowl or a jar with a tight-fitting lid, combine 1/4 cup olive oil, 2 tablespoons fresh lemon juice, 2 tablespoons balsamic vinegar, 1/2 teaspoon Dijon mustard, and 1 to 2 teaspoons of honey.

Whisk vigorously until everything is well combined and slightly thickened. The mustard helps emulsify the dressing, creating a cohesive mixture rather than having the oil and vinegar separate immediately. Taste your dressing and add kosher salt and freshly ground black pepper as needed. Remember, you can always add more seasoning but you can’t take it back, so start small.

If you’re using a jar, you can simply shake everything together until blended. This method also makes storage easy if you want to make extra dressing for later in the week.

4-Fourth Step: Dress and Toss the Salad

Now it’s time to bring everything together. Pour about three-quarters of your dressing over the massaged kale. Using tongs or clean hands, toss the salad thoroughly, making sure every leaf gets coated. The kale will continue to soften as it sits with the dressing, so don’t worry if it seems like a lot at first.

Add the 1/2 cup of finely shredded Parmesan cheese, 1/3 cup of sliced almonds, and 1/3 cup of dried cranberries to the bowl. Toss everything together again until the additions are evenly distributed throughout the salad. At this point, you can add more dressing if you like your salads well-coated, or save the rest for serving.

5-Final Step: Serve and Enjoy

Transfer your beautiful kale salad to a serving bowl or individual plates. If you’re taking this to a potluck or gathering, wait to add the almonds and cranberries until just before serving to keep their texture perfect. The salad can sit at room temperature for about an hour before serving, or you can refrigerate it for later.

For the best flavor, let the salad sit for about 10 to 15 minutes before eating. This resting time allows the kale to absorb more of the dressing and the flavors to meld together beautifully. Top with a few extra almond slices and a sprinkle of Parmesan if you want to make it look extra special.