Buzz
Kale doesn’t come prepped for eating; it's often tough, bland, and bitter. However, these very qualities make it perfect for a make-ahead lunch salad—you just need to give it some pressure.
Normally, kale is softened with a little massage, oil, acid, and salt, while tough stems are removed. But if you’re short on time and have a vacuum sealer, consider the vacuum-sealed salad method—a quick and easy way to soften and season the hearty leaves.
It’s simple: Place as much kale as you like into a vacuum bag, add salt and your choice of dressing, then extract the air and seal the bag (use the 'moist setting' to preserve the dressing). Let it sit in the fridge overnight, and prepare any toppings in a separate container. When you take the kale out the next morning, don’t panic if your olive oil-based dressing has solidified—it’s normal. Just toss the salad in the bag again. By lunch, the oil will be liquid again.
Add the remaining toppings and enjoy.
To make one serving of vacuum-sealed salad, you will need:
1/2 a bunch of kale, ribs removed and chopped into bite-sized pieces (I didn’t remove my kale ribs because I forgot, so don’t be like me!)
2 generous pinches of salt
2 tablespoons of olive oil
1 tablespoon of lemon juice (or another acidic ingredient)
1 teaspoon of Dijon mustard
1 teaspoon of honey
Additional flavorings for your dressing (herbs, garlic powder, grated parmesan, spices, etc.)
Mix the salt and kale in a bowl and set aside. Add the other ingredients to the vacuum bag and squish it with your hands to blend. (You can whisk and pour the dressing into the bag, but squishing is more fun!)
Place the kale in the bag over the dressing, then vacuum seal it on the moist setting according to the instructions. This will soften the leaves and infuse them with flavor. Let the bag sit in the fridge overnight, and enjoy it the next day. You can prepare this salad up to three days in advance, though it will become softer as time goes on.
