Raw Marinated Kale Salad

By á-4351

conbination of several recipes
When kale is cut into thin strips and marinated in a dressing, it develops a soft and juicy texture.

Ingredients

• 1 bunch kale leaves, stems removed
• 1/3 cup olive oil
• 1/3 cup lemon juice
• 1 clove garlic
• 1/2 teaspoon Dijon style mustard
• 1/4 teaspoon salt
• 1/4 red bell pepper, diced
• 1/2 cup toasted pine nuts
• 1/4 cup kalamata olives, sliced
• Black pepper

Preparation

Step 1

Stack a few 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. Repeat with the remaining leaves. Chop the kale strips a few times, so they aren't too long. Put in a medium bowl along with dressing, and salt. Toss well with your hands, working the dressing into the greens. Add the red bell pepper, pine nuts, and olives and toss gently. Season to taste with ground pepper, if desired. Stored in a sealed container in the refrigerator, Mediterranean Kale will keep for 3 days. Bring to room temperature before serving. To serve warm, heat gently on the stove for a few minutes. Do not overheat.

Mediterranean Kale with Pine Nuts and Dried Fruit: Omit the red bell pepper and olives. Add 1 tablespoon of golden raisins or dried cranberries.