Eating healthy is one the easiest ways to feel good fast. And what could be healthier than raw kale? It’s like a straight shot of antioxidants and fiber. But this salad is not only nutrient-packed, it is also ridiculously delicious and beautiful to look at. All of these ingredients compliment each other in flavor, texture, and color.
The key to a salad made with raw kale is a bold dressing. Here, I made lemony vinaigrette with lots of raw garlic and Pecorino to counteract the bitterness of the greens. This salad gets better over the a few hours, or even overnight.
Shredded Kale & Radicchio Salad with Olives, Raisins & Pistachios
1 head of Lacinato kale (aka Tuscan or Black kale), washed, spun dry, woody stems removed, thinly shredded
1 small head of radicchio, outer leaves removed, halve, cored, thinly shredded
1/2 cup pitted Kalamata olives, halved lengthwise
1/4 cup golden raisins, soaked in warm water for 10 minutes and drained
1/4 cup pistachios, roughly chopped
zest of 1 lemon
juice of 2 lemons
1 garlic clove, chopped
coarse salt and fresh pepper
pinch of red pepper flakes
1/3 cup extra virgin olive oil
1/4 cup finely grated Pecorino cheese, plus more for shaving on salad
1. In a food processor, combine lemon zest, garlic, salt, pepper, red pepper flakes, and lemon juice. With the motor running, slowly stream in the olive oil until emulsified. Add the grated Pecorino and combine again.
2. In a large bowl, combine kale, radicchio, olives, raisins and pistachios. Toss with dressing. (Let stand for at least an hour, or up to overnight). Serve with shaved Pecorino.