This kale salad is a stand out in my book. It’s simple to make but the flavors are complex, it has received rave reviews whenever I’ve served it, and unlike lettuce-based salads that wilt after a few hours, this one is still ready to rock-n-roll after several hours or even as leftovers the next day. If you make it the day before, I would add the dressing and cheese in the morning and let it marinate for a couple of hours. You can also get creative with the add-ins but I would keep the ratios in the dressing more or less the same.
1 bunch of kale, stemmed and sliced into strips.
1/4 cup of chopped, toasted hazelnuts, pecans or walnuts.
1/4 cup of dried currants (or dried cherries, cranberries, or raisins)
grated parmesan or gruyere to taste
1 tbl olive oil
1 tbl rice vinegar
2 tbl sherry, balsamic, or white balsamic vinegar
1 tbl maple syrup
1 tsp sea salt
Mix the dressing. Combine the kale, dried fruit, and nuts in a bowl and toss with the dressing. Let it sit for about 30 minutes or so. Garnish with grated cheese to taste. You can double this recipe quite easily. If you come up with any good variations, let me know.