By Elizabeth Stark
Healthy kale salad recipeKale is an amazing super food, but it can be hard to incorporate into daily eating. The first thing to do is to make sure you are buying fresh, tender kale. I am especially in love with the tuscan and red russian varieties, but you just want to look for kale with bold color and small, tender leaves. This delicious raw kale salad has lemon, pepper, parmesan, and dried fruit. Refreshing and easy, it’s an all-season salad that brightens any family meal. Plus, you’re eating raw kale.
You may not know this, but if you eat raw kale you can then eat anything you want. Kale washes away all of you culinary indiscretions, such as cheesecake tarts and buttery pear crisps, for instance.
Read More Recipe:
Quinoa Salad with Kale and Feta
Kale Salad with Lemon, Parmesan and Dried Cranberries
Ingredients
- 1 bunch young kale
- zest and juice of 1 lemon or lime
- 1/4 cup dried cranberries
- 2-3 tablespoons olive oil
- good size pinch of salt
- 1/4 teaspoon ground cayenne pepper (add more or less according to your preference)
- 1/4 teaspoon fresh pepper
- 1 clove garlic, smashed and finely diced
- 1/4 cup shaved parmesan
Directions
- Wash kale carefully and thoroughly; immerse in water, shake, and give the sand time to settle. Soak cranberries in lime juice (I find this cuts the sweetness and plumps the cranberries).Then spin and dry the kale, and cut into thin 1/4″ ribbons. Remove the cranberries from the lime juice, and whisk the juice into the olive oil until it emulsifies. Add the zest, salt, spice, pepper and garlic. Toss everything together, macerate the kale a bit, and set aside until your ready to serve.
- Before serving, toss with parmesan and cranberries, check salt levels, and serve.
