Raw Kale Salad

I had to take remodelista Julie to Lulu Wilson for the deep fried pickles. Our tipple was a Kim Crawford wine from New Zealand. The Pea Soup with sauteed pea shoots and goat cheese was divine but the hit of the night was the Kale Salad- very finely shredded and seasoned with lemon juice, currants, Parmesan and toasted pinenuts.

I had to try and recreate it. It’s important to have the freshest, greenest kale. If it’s too tough, you should let it marinate for a day. Massaging the kale may seem silly, but it really helps. Kale is a great source of vitamin K which has been linked to increasing bone mass and is also a great antioxidant.

Raw Kale Salad

4 cloves garlic, minced fine
1 bunch kale, stem removed and sliced into a thin chiffonade
juice of 1 large lemon
1/4 cup olive oil
1 cup currents, re-hydrated in 1 cup boiling water
1 cup toasted pine nuts
Salt and Pepper
Lots of Parmesan cheese, finely shredded

Rinse the chiffonade of kale well and spin dry. Place in a large bowl and pour in the lemon juice, garlic and olive oil. With clean hands, gently massage the kale for about 3 minutes. Allow to rest for 1 to 4 hours at room temperature. The lemon juice helps to break down the tough cell walls of the kale. Add the currrents and the soaking water. Toss and add salt and pepper, pinenuts and about 1/2 cup of Parmesan. Toss well and place aeon your plate. Add more grated Parmesan as a garnish and serve.