Friday, January 13, 2012


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Raw Kale Salad
I have been getting a lot of the curly kale since mid-summer and working hard to incorporate it into our diet at least once a week.  I am very good at sneaking vegetables into whatever it is I am making so it does show up in my lasagnas, sauces, soups, stews and even omelets.  As creative as I thought I was lunch at my sister Judy's opened my world of kale right up.  She served it as a salad with the boldest creamy salad dressing on it and it was good.  Peter said, "It's great, if you like eating tree bark."  Wait.  What?!  Well, he did finish his salad and ate seconds.  So that's something.

Raw Kale Salad
The best way to eat this superfood, maintaining its nutrients and full of great flavor.
  • 8 cups kale, very thinly sliced (stems removed)
  • 3 Tbs red wine vinegar
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1 garlic clove, minced
  • 1/4 cup nuts (raw or roasted)
  • 1/4 cup dried cherries, chopped
  • 1/4 cup Parmesan cheese freshly grated

  1. Strip the kale leaves from the stem and then cut into very thin strips - chiffonade. Put them into a large bowl.
  2. Once your garlic clove is peeled and finely minced, sprinkle it with a tiny pinch of salt. Using the side of your knife smash the garlic into a paste, letting the salt be your abrasive.
  3. In a small measuring cup, whisk together the vinegar, oil, garlic, salt and pepper.
  4. Chop up the nuts and dried cherries so that they are about raisin size or smaller.
  5. Grate the cheese using your microplane grater. This will spread the cheese more evenly throughout the salad.
  6. Add all the ingredients to your bowl and toss until very well combined. Taste, adding more salt, pepper and cheese as needed.
  7. Serve as is or with a side of sliced tart apple, avocado, papaya, mango, strawberries, or even a handful of good croutons. As long as you keep the salad to this starting base, and only put add-ins to individual servings, any extra will keep well for days dressed without any wilting.
Prep time: Cook time: Total time: Yield: 6 servings