I've never even tried kale salad.

Try this one:

[link]

Or this one:

[link]

Both are really good!

But had no idea what separated them (apparently nothing?). Or if they are different from "regular" kale.

Right, they are the same. It's got long slender leave and is more tender than curly kale. Is that what you think of as being regular kale?

[link]

Hm. Well, slicing things thinly is not my strong suit, but I'll consider it.

I'm not really sure I had a "regular" kale in mind, truthfully!

My knife skills are abysmal, -t, so if it turns out well enough when I do it I'm sure you can. I usually do a chiffonade because it's easy and efficient!

I wouldn't bother massaging kale if I were going to cook it, but it's kind of the only way to eat raw kale, isn't it?

I made a massaged kale caesar salad (with raw-egg homemade dressing) a few weeks ago that was just gorgeous. And my sister makes a massaged kale salad with avocado and sunflower seeds and maybe apples in it that's really wonderful. I do love kale.

I really am fine with non-massaged kale salad.

...is there a downside to getting a professional to do it?

Lack of self-sufficiency and accomplishment! Also waiting an unknown number of weeks for it to be finished. After walking away and going back, it actually may not be as bad as I thought, so maybe I will do the second coat in the morning after all.

Chiffonade seems hard to me! But I might try.

Chiffonade seems hard to me! But I might try.

As long as you don't worry about everything being neat and even it's pretty easy!

That's a good point. Maybe I'll give it a try, if not this batch of kale than soon.

Chiffonade seems hard to me! But I might try

... so that's what you call it when I do that! I didn't know it had a name. And it's really easy, -t.

I never think to massage my kale, I figure cutting it up into thin strips is sufficiently tenderizing. Seems to work although it's never as good as the kale salad I had at Monk's Kettle last month. Man, that was awesome.