Raw Kale with Grapes and Almonds Salad
Several summers ago I ate the most fantastic lunch in Santa Fe, NM at Pasqual Cafe. It consisted of a raw kale salad, smoked trout sandwich, and vichyssoise. By far, one of the best lunches I have ever eaten. Since then I’ve been on a search to duplicate the salad. This is my own version, as the original did not have grapes. The nut used in Pasqual’s salad is a pine nut, which was awesome, feel free to substitute; I choose almonds to fit my budget. ENJOY this incredibly delicious and very healthy salad! For those who don’t like cooked green this is a wonderful alternative.
Ingredients
1 bunch washed fresh kale kale, center rib removed
½ cup small black seedless grapes, halved if large
¼ toasted slivered almonds
2-3 TBS crumbled goat cheese (feta is a fine substitute) *omit cheese for vegan version*
for the dressing:
Combine in a lidded jar and give a good shake.
2 tablespoons finely chopped red onions
Juice and zest of 1 meyer lemon
1 TBS honey
¼ teaspoon salt
¼ teaspoon black pepper
¼ cup extra-virgin olive oil
Instructions
To easily remove center rib from the kale, fold the leaf in half and slice along the inside of the rib. Leaving the leaf in half cut kale in to ¼” strips. Place in a medium size bowl and add almonds and grapes. If using cheese, crumble the cheese atop the salad and gently toss with the lemon dressing. Refrigerate a for a 1-3 hours to allow the kale soften a bit as well as marinate.
Serve 4-6 as a side.
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