Raw Kale Salad with Pistachios
and Golden Raisins
SERVES 4 PREP TIME 10 min
I just can’t get enough of raw kale salad. When we cut it into ribbons
(also known as a chiffonade), it’s the best salad green I’ve ever tasted.
Consider this recipe a template — you can swap in anything you like for
the pistachios and golden raisins. We like sunflower seeds and dates, or
walnuts and dried cherries, or pecans and fresh orange slices.
1 bunch lacinato kale, stemmed and cut into ribbons
Zest and juice of 1 lime
½ teaspoon gluten-free fish sauce or gluten-free tamari
¼ cup walnut oil
Salt and pepper
¹⁄ 3 cup golden raisins
¼ cup toasted pistachios
¹⁄ 3 cup grated Parmesan
In a small bowl, combine the lime zest, lime juice and fish sauce.
Whisking, drizzle in the walnut oil. Season with salt and pepper.
Add the golden raisins and pistachios to the kale and toss. Drizzle a
third of the dressing along the sides of the bowl, so it moves slowly into
the kale. Toss the salad with your hands, massaging the dressing into
the kale. Drizzle in more dressing, if necessary, until the salad is fully
coated and top with the cheese.