Salads are a great way to eat this nutritious leafy green. There are several types of kale: Curly, Russian, and Lacinato. For this salad, we’ll use Lacinato kale. Lacinato kale originated in Italy and despite the crinkly texture that gives it its common name of Dinosaur kale, its leaves are softer than those of the other members of the family, and don’t need to be cooked to make salad. All that needs to be done is to finely shred the leaves and leave them to sit in the dressing for about 20 minutes to soften.
- In a large bowl, beat the oil and vinegar together. Add salt and pepper to taste.
- Stir in the carrots, walnuts, and raisins and leave to macerate in the dressing while you prepare the kale.
- Strip the soft green leaves from the tough stems. Shred the leaves finely into a chiffonade. Pile onto the dressing and toss together. Leave covered with a damp towel in a cool place 20 minutes. Add the parsley if using. Toss again and serve with our Grilled Chicken Breasts in Rosemary Marinade.
- 3 tablespoons extra virgin olive oil
- 1 tablespoon of balsamic vinegar
- 1 large carrot, peeled and grated
- 1 tablespoon Thompson raisins
- 1 tablespoon dried cranberries (optional)
- ½ cup toasted walnut halves
- Salt and pepper, to taste
- 1 large bunch of Lacinato kale, washed and patted dry
- 1 tablespoon roughly chopped Italian parsley (optional)
Ann's Tips and Tricks
If you can’t find lacinato kale, you can use either curly or Russian kale, but lightly steam the leaves before shredding them.