Massaged Kale Antipasto Salad

Recipe by From a Chef's Kitchen

Massaged Kale Antipasto Salad is easy, wholesome and you may already have everything on hand! If you've been wanting to try kale, this salad will get you hooked!

Ingredients

• 2 small bunches red kale, stemmed and coarsely chopped
• ¼ cup olive oil ((divided))
• salt and freshly ground black pepper
• 1 jar (12-ounce) marinated artichoke hearts
• 1 clove garlic (minced)
• ⅓ cup red onion
• 1 package (3-ounce) salami (Milano or Genoa), thinly sliced into strips
• ¼ cup chopped pepperoncini
• ½ cup freshly grated Parmesan cheese
• red wine vinegar (to taste)

Method

1. Pour olive oil over kale. Season with salt and black pepper. With both hands, massage the kale 1-2 minutes or until it softens and shrinks by about 1/3.
2. Drain artichokes, reserving marinade. Coarsely chop artichokes. Stir minced garlic into reserved marinade. Set aside.
3. Toss kale with artichoke hearts, red onion, salami, pepperoncini and Parmesan cheese.
4. Drizzle with reserved marinade as needed (you don't want it soggy). Splash with a bit of red wine vinegar to taste. Add additional freshly ground black pepper to taste.

View the recipe instructions at From a Chef's Kitchen