Shredded Kale Salad

Here's something I realized. You know that chewy, fibrous taste of kale that makes it feel like you're eating leaves? You can get rid of it by tenderizing the leaves.

How do you tenderize kale? One easy method is to put your food processor or high-speed blender to work for you. Take a handful of the long leaves, whether lacinato, dinosaur, or any other variety) and cut them in half. Place in the processor or blender and pulse, no more than a few seconds. This will shred the leaves, and also allow them to release some of their moisture and become more tender. By adding a teaspoon of salad dressing, you've marinated your kale and it's ready to serve.

This salad (ignore the random slice of cheese on the corner of the plate) is a great powerhouse. Shredded kale, orange segments, and roasted chickpeas are mixed together. The soup, perfect for this chilly day, is my carrot apple soup.

The dressing is the star here. It's from Souper Jenny's book "Souper Jenny does Salads." Dress it on a kale salad, drizzle over pears, roasted squash, etc.

Sage & Honey Vinaigrette 

• 6 tablespoons white balsamic vinegar
• 1/2 shallot, peeled
• 2 teaspoons of chopped sage
• 2 tablespoons of honey
• 2 teaspoons smooth dijon mustard
• salt and pepper
• 1/2 cup extra virgin olive oil