Kale Cranberry Salad

The funny thing about this salad is that we usually make it without the topping (unless we are trying to impress guests). The salad + dressing is nice on its own. It was such a revelation to find out about the kale massaging thing.
From Mel.

Salad

12-14 ounces kale (about 2 bunches), stemmed and finely shredded or chopped

Pinch of sea salt or coarse kosher salt

1/4-1/3 cup dried cranberries or cherries

3-4 slices cooked, crumbled bacon (optional)

Dressing: 

3 tablespoons olive oil

3 tablespoons freshly squeezed lemon juice

Pinch coarse black pepper

Pinch of coarse kosher salt

1 tablespoon pure maple syrup or honey

Pecan Parmesan Topping: 

1/2 cup pecan halves, lightly toasted

2 tablespoons freshly grated Parmesan cheese

1 tablespoon olive oil

1/4 teaspoon coarse kosher salt

DIRECTIONS

2 For the salad, place the chopped kale in a bowl and sprinkle with a pinch of salt. Rub the salt into the kale for 2-3 minutes. You'll notice the kale starting to soften and darken in color.

3 For the dressing, whisk together all the ingredients until well-combined. Pour over the salad and toss well. Cover and refrigerate for about an hour (you can serve it right away but I think it tastes best if the kale and dressing have time to sit for an hour).

4 For the pecan parmesan topping, pulse the pecans in a blender or food processor until coarsely chopped. Add the Parmesan, olive oil and salt and continue to pulse until it resembles coarse crumbs. The size is up to you but I like the pieces fairly small (but not turning to mush, if that makes sense).

5 Add the craisins and bacon to the salad and toss.

6 Sprinkle the pecan topping over the salad. Serve immediately