Sweet and Salty Kale Salad

One of the most iconic dishes of the raw-foods movement is raw kale salad. It’s simple and convenient; best prepared a few hours in advance and can be kept for days in the refrigerator. Swept up by the excitement of this innovative new dish (and its instant popularity) restaurants and delis all over started including it in their offerings. So often, unfortunately, the key step to success—thoroughly massaging the kale—is omitted and the salad is tough with highly imbalanced flavors and textures. The massaging is half the fun of making the dish, so don’t be shy—everyone, including kale loves a good massage.

yield: 4-6 servings | prep time: 25 minutes |resting time: 60 minutes

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ingredients

• 1 large bunch curly kale

• 1 ½ - 2 tablespoons fresh squeezed lemon juice

• 3 - 4 tablespoons olive oil

• 1 large, crisp and sweet apple, cored and cubed

• ½ cup tamari roasted almonds or walnuts, chopped

• 1/3 cup raisins

• Pinch of cayenne pepper

• Salt and pepper to taste

directions

1. Clean and trim the kale. To do so, holding a leaf upright, fold in half lengthwise, holding the curly part of the leaves in your palm to expose the stem. Place your thumb parallel along the stem then pull the stem from the bottom up toward the top of the leaf to remove. Discard stems.

2. Tear the leaves into medium sized pieces and wash in several changes of cold water. Dry thoroughly. The kale may be prepared and refrigerated for up to 2 days before proceeding.

3. Transfer the kale to a large mixing bowl. Add the lemon juice and olive oil. Massage the kale thoroughly, rubbing and squeezing the leaves with the oil mixture until all have become darker and are beginning to tenderize.

4. Stir in the remaining ingredients. Cover and allow the salad to rest at room temperature for at least an hour before serving. Better, cover and keep refrigerated for a few hours or overnight, tossing occasionally, until ready to eat.

5. Before serving, taste and adjust the seasonings.