Kale and Persimmon Salad

From: Full Belly: Recipes and Stories from a Family Farm by Amon and Jenna Muller

From the authors:

We grow many different kinds of kale at the farm, and I like them all, but I enjoy dino kale, or Lacinato, the most for this salad. That said, you can really use any kind of kale that you can find or prefer. You can do this salad two ways: massaging the kale until it breaks down and has almost a wet appearance, or slicing it into thin ribbons and skipping the massaging part. I like the massaged version, but if I’m short on time, the latter also works well and still makes for a hearty and nutritious salad. Jenna

SWAPS/SPINS: There are so many variations you can try with this salad. I love dried cherries or apricots with almonds as well as what is written below. See what you have on hand in terms of fresh or dried fruit—nearly anything will work.

2 large bunches of Lacinato (dino) or other kale varieties
4 tablespoons (60 ml) olive oil
½ cup (90 g) whole almonds
1 tablespoon fresh lemon juice or mild vinegar
1 teaspoon honey or maple syrup
½ teaspoon Dijon mustard
Salt and freshly ground black pepper
2 medium Fuyu persimmons, thinly sliced
¾ cup (125 g) crumbled feta

Remove the stems from the kale and then chop or tear the leaves into bite-size pieces. Submerge the kale in cold water and then spin in a salad spinner until fairly dry. Place them in a large bowl and drizzle with 1 tablespoon of the olive oil. Using your hands, massage the kale for about a minute until the leaves darken and soften.

In a dry skillet, toast the almonds over medium heat, shaking occasionally, until fragrant and golden brown. Roughly chop.

In a small bowl, whisk together the remaining 3 tablespoons olive oil, the lemon juice, honey, mustard, and salt and pepper to taste. Add the dressing to the massaged kale and toss, then gently fold in the persimmons, almonds, and feta.

Serve immediately or let sit for 10 to 15 minutes to let the flavors meld.