Thursday, January 26, 2012

Raw Kale Salad with Cashews and Cranberries

A friend of mine makes this dish often, and I finally called her to get the breakdown. Being more of a cooked vegetable fan, especially this time of year, I have been easily wooed by this raw preparation. Super fine chopped kale is dressed in fresh lemon juice and olive oil, studded with roasted nuts, dried fruit and hard cheese. As simple to prepare as it sounds, you will be surprised by a mosaic of flavor.
The taste of unadulterated green is a vivid tonic during these winter months, delivering a handful of health-giving properties. These include: calcium, potassium, iron, magnesium, phosphorus, copper, manganese, vitamins A, B6, C and K, beta carotene and age fighting antioxidants.
If you are feeling sluggish, this dish will wake you right up. Excellent served as a side or stuffed into wraps and sandwiches.
Chop, toss and serve.

Raw Kale Salad with Cashews and Cranberries:
*1 bunch fresh organic kale, rinsed and dried
*fresh lemon juice
*extra virgin olive oil
*sea salt
*roasted cashews, almonds, or pumpkin seeds
*dried cranberries, currants or sour cherries
*grated Parmesan cheese
*drizzle of maple syrup (optional)

Remove ribs from kale. Chiffonade then finely chop kale or working in batches, pulse leaves in a food processor being careful not to over blend. Transfer to a bowl. Add remaining ingredients, using proportions to your liking. Chill and serve.

1 comment:

  1. I was recently wooed by the raw kale salad as well. I was surprised how completely different it tasted raw. This salad looks lovely.