Makes 6 servings
Ingredients:
Stack two of the kale leaves with the stem end facing you. Fold in half lengthwise and roll tightly like a cigar. Slice crosswise into thin strips (chiffonade). Repeat with the remaining kale leaves. Chop the cake strips crosswise a few times, so they aren't too long. Place kale in a mixing bowl along with the olive oil, lemon juice, and salt. Toss well with your hands, working the dressing into the greens. Add the pine nuts and raisins and toss gently. Season to taste with black pepper. Stored in a sealed container in the refrigerator, Mediterranean Kale Salad will keep for up to three days. Bring to room temperature before storing. Variation #1: sub 1/4 cup sliced kalamata olives for the raisins and add 1 diced red bell pepper Variation #2: eliminate the raisins and the pine nuts. Add 1 seeded and diced tomato, 1 diced avocado, and a dash of cayenne pepper. Jalepeno would be optional. Notes:
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I am always striving to cook at home more. I desire to eat local to help save our planet but I am not perfect. I'm terrible at cooking meat, because I am a germaphobe for one reason among many.
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