Kale has become quite the staple at my house—one or two bags find their way into my cart every time I visit the grocery. You know I love kale chips. The hearty green is also great in soups because it can take the heat. But last night I tried something new with kale that I’m already craving again: raw kale salad. I swiped the recipe from Bites who borrowed the idea from Tavern (which I have yet to visit but will soon now that I have eaten this).
I was afraid the salad would be bitter, but the raisins add just enough sweetness, the Parmesan gives a salty bite, and the pine nuts provide a layer of texture. I plan to start making huge batches to take to parties and to keep on hand in case I get the munchies at any point in time. Because who could feel bad about eating a bowlful of this healthy goodness?
Raw Kale Salad
Adapted from Bites, Via Tavern
Serves 2 side salads or 1 entrée salad
1 bag kale, de-stemmed and chopped finely in food processor to tabbouleh consistency
1 lemon, juiced
2 tablespoons olive oil
½ cup freshly grated Parmesan
½ cup raisins
¼ cup pine nuts
1 teaspoon red pepper flakes
Salt & fresh ground black pepper to taste
- Whisk together the lemon juice and olive oil in a bowl. Add the chopped kale and toss to coat.
- Add the Parmesan, raisins, pine nuts, red pepper flakes, salt, and pepper. Toss to distribute throughout. Enjoy!
Next time, I think I’ll:
- Make more of this. Y’all—I ate the entire thing. Like, I ate a whole bag of raw kale in one sitting. And you know what? It was awesome.