As you might guess, working in an office full of ladies interested in food and nutrition leads to many potlucks. We have even worked a few questions around our love for food into our peer interviews. We have potlucks for birthdays, holidays, showers, new hires and "just because it's been awhile since our last one." Recently, a new coworker brought this salad to one of our gatherings ... we decided she's a keeper. :) This recipe was from her professor, Jennifer Alder, MS, CN at Bastyr University. Before this salad, I never knew I liked kale that wasn't either cooked or blended in one of my green smoothies.
This weekend, we had an Independence Day BBQ and I decided it was the perfect opportunity to give this salad a try. It sounds weird but by massaging the kale with salt for a few minutes, its fibrous leaves becomes more tender and less bitter. The vinegar and oil base is balanced nicely with sweet apples, tart cranberries and creamy Gorgonzola. Try this relaxed recipe and I'm sure you will fall in love with these bold ingredients!
- 1 bunch of kale
- 1 tsp sea salt (I started with a 1/2 tsp and that was enough)
- 1/4 c diced red onion
- 1/3 c currants (I used cranberries because it was what I had and I adore their tartness in salads)
- 1/4 c diced apple
- 1/3 c sunflower seeds, toasted
- 1/4 c olive oil
- 2 Tbsp unfiltered apple cider vinegar
- 1/3 c Gorgonzola cheese, crumbled
De-stem the kale by pulling or cutting leaves away from the tough stems. Wash leaves and spin or pat dry. Stack leaves, roll up and cut into thin ribbons. Put kale in a large mixing bowl, add sea salt and massage it into the kale with hands for 2 minutes.
Stir onion, currants (or cranberries), diced apple and toasted sunflower seeds into the kale. Dress with oil and vinegar. Taste for salt and vinegar, adding more if necessary. When at desired flavoring, add the cheese crumbles.
This salad will keep for several days in the refrigerator and still be great!