I have another great summer salad today!
I made kale chips earlier in the week, but I had over half the bag of kale left. I decided to give raw kale salads a second chance, and pulled together this apple raisin salad. A couple months ago I stopped forcing myself to eat raw kale because I just hated it. But every so often I think about giving it another chance, and I just happened to be in the mood for a heartier salad.
I actually don’t mind eating this kale salad, and tastes much better the second day-not a usual occurrence for salads! But the tough kale absorbs some of the oil and vinegar, and become a lot more palatable (this is coming from someone who does not prefer raw kale, can you tell? ).
Apple Raisin Kale Salad
Makes 4 side dish servings
2 cups raw kale, chopped
1/2 apple (use a sweeter variety like Fuji, Gala, or Honey Crisp), thinly sliced
3 Tbsp raisins
1 Tbsp Olive Oil
2 Tbsp Apple Cider Vinegar
Look over the kale and remove any thick stems. Wisk together oil, vinegar and salt. Pour dressing over salad, and massage it into the kale. Add apple slices and raisins; toss to combine. For best flavor and texture let sit overnight.
Are you a kale enthusiast? What’s the best way to prepare it?