Raw Kale Salad
with Lemon Vinaigrette and Parmesan
Two large bunches of kale (Lacinato or green kale is best)
1/2 cup grated parmesan, or to taste
1/4 cup dried sweetened cranberries
2 slices sourdough bread, lightly toasted
1/3 cup extra virgin olive oil
juice of one lemon
1 clove of garlic, minced
1 tsp. dijon mustard
2 tsp. agave nectar
salt and pepper to taste
Remove center ribs from kale leaves and chop into 1/2 inch wide strips.
Combine vinaigrette ingredients in a small bowl and whisk vigorously.
Cut toasted bread slices into small croutons.
Toss kale with vinaigrette, add croutons, grated cheese, and dried cranberries, and toss well again. Taste and adjust seasonings if desired. Refrigerating the salad for a few hours allows the kale to marinate and tenderize.