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Healthy Kale Salad with Parmesan and Dried Cranberries
Kale is an amazing super food, but it can be hard to incorporate into daily eating. The first thing to do is to make sure you are buying fresh, tender kale. I am especially in love with the tuscan and red russian varieties, but you just want to look for kale with bold color and small, tender leaves. This delicious raw kale salad has lemon, pepper, parmesan, and dried fruit. Refreshing and easy, it’s an all-season salad that brightens any family meal. Plus, you’re eating raw kale.
You may not know this, but if you eat raw kale you can then eat anything you want. Kale washes away all of you culinary indiscretions, such as cheesecake tarts and buttery pear crisps, for instance.
Kale Salad with Lemon, Parmesan and Dried Cranberries
1 bunch young kale
zest and juice of 1 lemon or lime
1/4 cup dried cranberries
2-3 tablespoons olive oil
good size pinch of salt
1/4 teaspoon ground cayenne pepper (add more or less according to your preference)
1/4 teaspoon fresh pepper
1 clove garlic, smashed and finely diced
1/4 cup shaved parmesan
Wash kale carefully and thoroughly; immerse in water, shake, and give the sand time to settle. Soak cranberries in lime juice (I find this cuts the sweetness and plumps the cranberries).Then spin and dry the kale, and cut into thin 1/4” ribbons. Remove the cranberries from the lime juice, and whisk the juice into the olive oil until it emulsifies. Add the zest, salt, spice, pepper and garlic. Toss everything together, macerate the kale a bit, and set aside until your ready to serve.
Before serving, toss with parmesan and cranberries, check salt levels, and serve.
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3 Comments
lily commented on Oct 20 10 at 12:20 pmthis looks so delicious! the addition of cranberries is an awesome idea.
Elizabeth commented on Oct 20 10 at 1:43 pm@Lily-so glad you like it! I forgot to mention that this salad holds up really well in the lunch/leftover department.
Lisa commented on Nov 27 11 at 10:39 pmI also like it with feta cheese!
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