Massaged Kale Salad with Asparagus, Asiago, and Bacon
Prep time: 
Cook time: 
Total time: 
Serves: 10 heaping cups
  • 1 lb asparagus. cut into 2-inch pieces
  • ½ cup + 1 Tbsp olive oil, divided
  • ground black pepper, to taste
  • 1 bunch curly kale, stalks removed, sliced or chopped
  • 1 bunch lacinato ("dinosaur") kale, stalks removed, sliced or chopped
  • ¼ cup freshly squeezed lemon juice
  • 1 tsp ground mustard
  • 1½ tsp dried oregano
  • 1½ tsp dried thyme
  • ¾ tsp salt, divided
  • 3 oz Asiago, shaved
  • 6 oz nitrate-free bacon, cooked and crumbled
  • ¼ cup almond slivers
  1. Preheat oven to 425 degrees F. Arrange asparagus pieces on a baking sheet and drizzle with 1 tablespoon olive oil; toss well. Sprinkle with ¼ teaspoon salt and black pepper, to taste. Roast asparagus for 10 minutes; remove from oven and set aside to cool slightly.
  2. Meanwhile, put slice/chopped kale in a large bowl. In a liquid measuring cup or small bowl, whisk to combine remaining ½ cup olive oil with the lemon juice, ground mustard, oregano, thyme, and remaining ½ teaspoon salt.
  3. Drizzle half of the dressing over the kale and using hands, massage the dressing into the kale for 1-2 minutes, tenderizing the kale and causing it to turn a darker shade of green. Pour remaining dressing over kale and continue massaging 1-2 minutes or until well combined. Toss salad with Asiago, bacon crumbles, almond slivers, and slightly cooled asparagus; serve.
Find out more about kale varieties!
Disclaimer: I was compensated for this post as a contribution to the 2015 McCormick Health & Wellness Blogger Insider Program. All opinions are my own.
Nutrition Information
Serving size: 1 heaping cup Calories: 224 Fat: 18.8 Carbohydrates: 9.1 Sugar: 1.2 Sodium: 306 Fiber: 2.5 Protein: 7.4 Cholesterol: 12
Recipe by Prevention RD at