I never used to like raw kale (what is wrong with me?!!)…that is, until I discovered making it this way! I owe it to superb Chef Jeanie Roland, whose lovely restaurant in Westerly, Rhode Island David and I happened to go to for Valentine’s day, this year. I cannot say enough how special and innovative, not to mention filled with love, every one of her dishes were! In any case, one of the dishes that we ordered that evening was her raw kale and lentil salad and …I just loved it! Of course I loved her special vinaigrette, and of course I loved her pairing with the lentils and little shredded carrots but really, I realized that the reason why I loved the raw kale this time around was simply because she had chopped it very finely! Hers was almost shredded it was so fine, and it made all the difference in the world! So, when I got back home, I decided to give it a try and created this whole new refreshing salad for Cuisinicity.
The combination of the sweet & sour apple cider vinaigrette, fresh grated apple and chopped hazelnuts (you can also use hempseeds) with the finely chopped kale is absolutely superb! I now use this salad as a foundation: by that, I mean that I like to “build on it” and make it more of a centerpiece all-in-one meal (how wonderful is that?!) so I can add some grains and legumes or beans to it for protein–French lentils or quinoa or farro blend beautifully in this salad–and of course more thinly sliced or grated veggies such as carrots, fennel, radishes… anything goes! You can use any type of fresh kale, you can’t go wrong! This year, we will be adding lacinato kale to our vegetable garden so we can have it always fresh and ready to pick!
- 1 bunch fresh kale, rinsed & finely chopped
- 1 apple, rinsed, skin on, coarsely grated
- ¼ cup chopped hazelnuts or hempseeds
- 3 Tbsp apple cider vinegar
- 2 Tbsp 100% apple cider
- ¼ cup extra virgin olive oil
- ⅛ tsp salt
- Mix all the dressing ingredients in a small bowl.
- Pour dressing over the remaining ingredients and gently stir.