I love kale but definitely I do not like it raw. I find that raw kale tastes bitter and grassy.
This recipe is my daughter Valerie’s. She shared this recipe with me a few years ago and taught me a few tricks on how to turn kale from a super food to an amazing and delicious salad.
To keep its beautiful green colour and bring out its full flavour it has to be marinated in lemon juice and olive oil, adding salt to taste. This method actually cooks the kale and turns the leaves soft, but the biggest trick is that you must use your hands to mix all the ingredients.
- A big bunch of curly kale or Tuscan kale (four cups)
- 4 tablespoons sultanas or dried cranberries
- 4 tablespoons pine nuts, lightly toasted
- 2 to 4 tablespoons grated parmesan
- 4 tablespoons olive oil
- juice of 1 lemon
- salt to taste.
- Preheat the oven to 200C. Spread the pine nuts onto a baking tray and toast in the oven for 5 to 8 minutes until fragrant and lightly golden.
- Remove the stems from the kale leaves and roughly chop. I like to tear them with my hands.
- Transfer the kale into a bowl and add 1/2 of the lemon juice. With your hands mix the kale and lemon juice well then add the olive oil and salt and toss once again with your hands . Let the mixture sit for an hour before adding the other ingredients.
- Then add the pine nuts, sultanas or cranberries, and grated parmesan and mix well with your hands.
- Add more lemon juice and salt if necessary.
- To serve, put the Kale salad into small serving bowls or into a big bowl and decorate the salad with roasted pine nuts and grated Parmesan or Parmesan shavings.
- You can use cranberries instead of sultanas.
- Don’t overdo the grated Parmesan cheese or it will overwhelm all the flavours.
- This salad keeps fresh for two to three day in the fridge. Trust me!