There are a million recipes for kale salad so this is simply just one more, but I want to emphasize how good it is to have this prepared and available in the fridge this time of year. Granted, I am more of a cooked vegetable advocate for cold weather months, but if you aren't fighting a common cold or compromised in any particular way (I leave this diagnostic completely up to relativity), going raw for a spell is a like jumper cables for our winter psyche. A zap of greenness. After all, these greens did not come from the sunny, yet very far away state of California, but from an absolutely beautiful couple with ready smiles from the first day of indoor tailgate market. Sometimes you can look at certain individuals and think: "they probably have really nice soil."
The dried fruit and toasted nuts in this situation are great with a choice sharp or creamy cheese. Have a little plateful and remember, however bleak, these months are sacred.
Studded Raw Kale Salad:
*1 bunch good fresh kale
*1/2 cup toasted almonds, chopped
*1/2 cup Thompson raisins or dried cranberries
*1 cup dried apricots, chopped
*1/2 cup shredded cheese of choice
*balsamic vinaigrette of choice
Rinse kale and shake dry. Remove ribs. Then stack leaves and roll tightly together lengthwise. Chiffonade then transfer to a medium sized mixing bowl. Add the almonds and dried fruit. Mix. Then toss in the cheese. Drizzle with a balsamic vinaigrette of choice to coat. Toss and serve.