Farmers Market Kale Salad

Jean R's Note:

Choose a bunch of fresh young kale. Walnuts could be substituted for the pine nuts in the recipe.

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 2 teaspoons maple syrup
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon fresh ground black pepper
• 8 ounces kale
• 1/4 cup golden raisin
• 1/4 cup toasted pine nuts

Directions:

1. Dressing: Whisk together the oil, lemon juice, syrup, mustard, red pepper, salt and black pepper (this can be done in the bowl the salad will be served in).
2. Salad: Rinse and dry kale in a salad spinner or kitchen towel. Remove and discard the tough stems from the kale. I fold the leaves in half and slice along the stem to seperate them from the leaf. Cut the leaves crosswise into 1/2 inch wide strips.
3. Assembly: Pour the dressing into a serving bowl and whisk well. Add the kale and toss to coat the leaves thouroughly with dressing. Garnish with rasins and nuts.

Reviews

[Chef #220301]

I lightly steamed the kale- my young kids can't chew fresh kale & I prefer it. It was fabulous! I used pecans instead of pine nuts. Thanks for sharing!

[Cindy Lynn]

With dinner nearly ready, DH brought in some fresh kale from the garden so I rushed to find a kale recipe that I had all of the ingredients for and could whip up quick. As it turned out, I didn't have golden raisins on hand, but decided to try this recipe anyway. Prior to this, we had only had kale sautéed, so fresh in a salad was a new concept that went over wonderfully. I've added golden raisins to my shopping list. I did reduce the red pepper flakes to about half since DH has a sensitive stomach. Thank you for sharing!

[Lilmsbritches]

YUMMY! I used pine nuts and green kale - I prefer to use the black/latino kale but Henry's was out of it. I will be making this often, thanks for posting!!!