This salad is made with raw kale, and the "massaging" softens it up. It's especially delicious with fall and winter kale that has already been softened and sweetened by frost, but good even with tougher summer (or Californian) kale. You can make it in a big batch to have on hand, as it keeps (and improves) over several days.
Adapted from Feeding the Whole Family by Cynthia Lair.
1 bunch kale - lacinato or "dinosaur" is especially yummy raw, but any variety will work
generous pinch sea salt
1/4 cup diced red onion
handful currants, raisins, or dried cranberries
1 small apple, diced
handful sunflower seeds or your favorite nut, chopped
1/4 cup olive oil (sesame oil is also really yummy)
2 Tbsp apple cider vinegar, or to taste (or try lemon juice or rice vinegar)
1/3 cup Gorgonzola cheese
Pull the kale leaves off the midrib, rinse, and dry. Cut or tear the leaves into small pieces. Put into a large mixing bowl, add salt, and massage the salt into the kale with your hands for a minute or two.
Stir onion, apple, dried fruit, and seeds or nuts into the kale. (My brother makes a version of this where he just throws in a big handful of whatever trail mix he has on hand.) Dress with oil & vinegar - tasting for vinegar and salt. Let sit for a few minutes before serving, or stick in the fridge to eat all week. I prefer to add the cheese when serving, but you could throw it in now and let it sit with the salad, too.
1 bunch kale - lacinato or "dinosaur" is especially yummy raw, but any variety will work
generous pinch sea salt
1/4 cup diced red onion
handful currants, raisins, or dried cranberries
1 small apple, diced
handful sunflower seeds or your favorite nut, chopped
1/4 cup olive oil (sesame oil is also really yummy)
2 Tbsp apple cider vinegar, or to taste (or try lemon juice or rice vinegar)
1/3 cup Gorgonzola cheese
Pull the kale leaves off the midrib, rinse, and dry. Cut or tear the leaves into small pieces. Put into a large mixing bowl, add salt, and massage the salt into the kale with your hands for a minute or two.
Stir onion, apple, dried fruit, and seeds or nuts into the kale. (My brother makes a version of this where he just throws in a big handful of whatever trail mix he has on hand.) Dress with oil & vinegar - tasting for vinegar and salt. Let sit for a few minutes before serving, or stick in the fridge to eat all week. I prefer to add the cheese when serving, but you could throw it in now and let it sit with the salad, too.
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