About a year ago, my son came home from New York all excited about raw kale salads — the new hot thing. It had never occurred to me to eat kale raw, and I found it delicious and refreshing. Because kale is tough, however, you have to remove the woody ribs and chop the leaves fine. Then I discovered baby red Russian kale. It's all over this year's farmers markets, and while I still take off the bigger stems and chop a bit, it's not nearly as onerous a task as with the adult kale. Use walnuts instead of pine nuts, vinegar rather than lemon juice, whatever you like.
Makes 4 servings
8 ounces red Russian kale, washed, dried, de-ribbed and roughly chopped
2 tablespoons pine nuts, toasted
Parmesan shavings, to taste
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon honey
Salt, to taste
Clean and chop kale and put in salad bowl. Toss with pine nuts and Parmesan.
Whisk together oil, lemon juice, honey and salt, and toss with salad. Let sit for about 20 minutes before serving.
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