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In this recipe magic happens! But before I get into that lets acknowledge that this salad is packed with some dense nutrients. These particular greens are as green as green gets when it comes to veggies. And dark green veggies are packed full of goodness. But, as exciting as that news may be, not everyone enjoys them because they are tougher, more bitter and very fibrous to eat. I am surprised as to how many people I know have never eaten any of these three greens that I have listed in the recipe. Granted they are not the most palatable of greens so this makes it a win.
The other day I made a huge Broccoli Raisin Salad and this salad. I dished both up for my sweetheart’s lunch. He ended up mixing the two and FELL IN LOVE with the combination! So, night I got a request to make both salads again so he could mix them together. It seems to be a huge hit. Maybe I will make a recipe post that automatically combines the two but for now you can find the Broccoli Raisin Salad here.
This picture is right after I de-stemmed them.
The picture above is right after chiffinoding the greens but before the massaging process. Now for the magic!
The picture above is after the massaging process.
** In French this means “made of rags,” so slicing a food into very thin strips is known as a chiffonade. Lining up the leaves of spinach and slicing across yielding long thin strips is a chiffonade. This is also done with herbs, such as basil or mint, by stacking the leaves, rolling them up in a tube and cutting across the roll into ribbons. This method is useful for cooking tougher greens like kale and chard, which can be hard to chew when left in bigger pieces. It’s also a nice way to slice up herbs like mint or basil to scatter over a dish or add to a salad.