Wednesday, June 27, 2012

Kale and Raisin Salad

My English brother-in-law observed that NYC has exploded with kale. Not literally of course. He couldn't help but notice that since he visited a couple years ago, the mighty green leaf has been popping up in some of NYC's best restaurants. Whether it's sauteed, baked or raw- kale is all the rage.

Influenced by the New York culinary scene, I started making kale salads a year or so back. However, I just discovered the best way to make it when eating at my neighbour Allison's house in good old Westchester. Allison made a really delicious dressing of balsamic, lime, honey and oil. She also tossed in slivered almonds and sweet raisins. I didn't think I'd enjoy it given that I'm not a fan of raisins in my food but I couldn't have been more wrong!

This salad was delicious. The acidity of the dressing broke down some of the tougher fibers in the kale and plumped up the raisins. The almonds added another dimension of nuttiness. It was sweet, sour, crunchy and SLIGHTLY bitter. The perfect balance of flavours!

1 bunch of curly kale, washed thoroughly and chopped finely
1/4 cup raisins
1/4 cup slivered almonds
1 lime, juiced
1/2 tablespoon fig infused balsamic (balsamic will do)
1/2 tablespoon honey
1 tablespoon extra virgin olive oil
2 tablespoons grape seed oil
salt and pepper to taste

Mix the honey, oils, vinegar, lime juice, salt and pepper. Put in a microwave safe cup and heat for 10 seconds to melt the honey. Add the raisins to the dressing. Toss with the kale and let sit an hour in the fridge before serving. Add the almonds and toss well.

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