Raw Kale Salad – Yes You Can

A friend gave me some kale cut right from her backyard and I really wanted to eat it that night. I usually just lightly saute the greens in garlic, olive oil and dried red chile. The only catch was that I had planned on making homemade pizza for some friends we were having over to watch the basketball finals. And, unlike the classic Celtics-Lakers matchup, pizza and sauteed kale just didn’t sound like a good combination. I wanted a fresh salad. So, I concocted this raw kale version which was fantastic.

The key is to dress the salad 30 minutes or so before you eat so that the kale absorbs the dressing a bit. Which makes it perfect to toss together when entertaining. In fact, I think you could dress the salad an hour or more before you ate it and it wouldn’t get soggy at all. This vitamin-packed dish is so good for you and delicious. Everyone gobbled it up.

And just because this salad is green doesn’t mean those wearing purple and gold won’t enjoy it.

Do this:

1) Wash and remove stems from:

1 large bunch of fresh dark green kale

2) Roll leaves and cut the rolled bundles into 1/2 inch strips (chiffonade).

3) Add a handful of:

dried sour cherries, or other dried fruit

4) Toss kale and dried cherries to taste with:

extra virgin olive oil

dash balsamic vinegar

squeeze of lemon

small drizzle of honey

salt and pepper

Riffs:

You could also add sliced, roasted beets to this salad. To roast the beets just trim leaves from  5 or 6 beets, leaving the tops, bottoms and skins on. Wrap loosely in foil. Roast in a 400 degree oven for 30-40 minutes until pierced easily with a knife. Cool. Peel and slice beets.

Add toasted nuts and cheese and you practically have a meal. Might I have found one answer to Erin’s lunch dilemna?