Tuesday, December 22, 2009

Kale Salad with Walnuts and Raisins

If you are looking for a kale salad recipe that people actually take second helpings of, this is it. Jamie Calley told me about this salad when I was buying eggs and arugula from her at the Richland Farmer's Market last summer. I have made it many times.

Lots of CSA kale came in this box, and I am saving some to make kale chips again. Kale chips are addictive.

I am actually going to put some quantities in this recipe, but do feel free to ignore them.


About six cups of sliced kale
1/2 cup raisins, golden or dark
3/4 cup walnuts, very coarsely chopped

2 tablespoons lemon juice
2 tablespoons agave syrup or honey
1 tablespoon olive oil
1/2 teaspoon salt

Rip the kale leaves off the thick center stems, wash and slice.

In large mixing bowl, combine dressing ingredients and whisk well. Toss in the kale and stir well to coat. Add the raisins and walnuts, toss, and serve. This salad keeps extraordinarily well, but if you are going to serve it later, only add the walnuts just before serving so they stay crunchy.

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