Kale salad

• 1 bunch Kale, leaves removed from stems
• ¼ cup Golden Raisins, soaked in warm water for 15 minutes
• ¼ cup Almonds
• 1 Tablespoon Lemon juice
• 1 Tablespoon Extra Virgin Olive Oil
• Kosher Salt or Sea Salt, to taste
• Black Pepper, to taste

Wash kale before preparing it! Strip the
To tenderize the Kale Chiffonade it. Roll up each leaf from top to bottom, length wise. Once the leaf is rolled up, cut it into very thin strips, about 1/8 inch thick. It should look like confetti.
Put the kale in a mixing bowl or salad bowl. Add the olive oil, lemon juice, salt and pepper.
Massage the kale very well! Don’t be shy. Use both hands to really massage it. Combined with the chiffonade cut, this will ensure an extremely tender kale salad.
Drain the water from the raisins and pat dry with a paper towel. Toss the raisins and the pine nuts into the salad.

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