Kale Salad

Sent in by Brian M.

Combine equal parts olive oil, soy sauce, and lemon juice.  You need lots of dressing to coat the leaves -- you can always drain it out later.

Rinse 1 bunch curly green kale and remove the stems.  Roughly chop or tear the leaves into large bite size pieces.

Toss the kale leaves in a large bowl with the dressing to completely coat all the leaves.  Remember that you are actually marinating the kale.

Allow the salad to sit for 10 minutes, then toss again.  If possible, repeat this process several times.  If you are in a hurry to serve or eat the salad, you may want to macerate the leaves with a wooden spoon or rub the dressing in with your fingers.

Add 1/2 C. crunchy vegetables to the salad:  shredded carrots, diced peppers, sliced bok choy.
When the kale is sufficiently delicious, drain any excess dressing and save for the next time.

In a pan, toast 1/2 C. sunflower, pumpkin or sesame seeds or a combination of all three.  Sprinkle over the salad before serving.