Ingredients:
1 large bunch of kale
1 carrot
1 small green bell pepper
1 granny smith apple
handful of raisins or craisins
handful of nuts (mixed, or cashews, or whatever -- optionally toasted)
handful of crumbled goat cheese (optional) or diced avocado (optional)
Dressing:
1/4 cup olive oil
1 teaspoon lemon zest
2 tablespoons lemon juice
1 tablespoon maple syrup
2 teaspoons Dijon mustard
1/8 teaspoon salt
Several twists of freshly ground black pepper
To prepare the kale: Use a chef's knife to remove the tough ribs from the kale, then discard the ribs. Chop the kale leaves into small, bite-sized pieces. Transfer the chopped kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.
To prepare the remaining salad ingredients: Chop the apple + green pepper into tiny pieces and grate the carrot. Sprinkle those plus the (c)raisins and nuts over the kale. Add cheese or avocado last.
To make the dressing: In a small bowl, whisk together all of the dressing ingredients until emulsified.
To prepare the salad: Drizzle dressing over the salad, just enough to lightly coat the kale once tossed (you might have some leftover dressing). Toss the salad well. For best flavor, let the salad rest for 10 minutes before serving. Keeps well overnight, the kale holds up better than lettuce. Raisins will get more tender as they absorb moisture, too.
-- Tina Chek
Adapted with Tina's mods from
http://cookieandkate.com/2014/autumn-kale-salad-with-fennel-honeycrisp-and-goat-cheese/