At the Basecamp we grow three varieties of kale and love to find new ways to use them! This salad is always a hit with the Basecamp guests because it presents kale in a new fashion. Massaging the kale transforms it into a silky sweet tasty treat that will delight your eyes and tastebuds!
Prep time: 15 minutes
Makes 6 servings
1 bunch kale
1 teaspoon sea salt
1/4 cup diced red onion
1/3 cup currants
3/4 cup diced apple (about 1/2 apple)
1/3 cup sunflower seeds, toasted
1/4 cup olive oil
2 tablespoons unfiltered apple cider vinegar
1/3 cup Gorgonzola cheese, crumbled
Wash the kale leaves and then spin or pat dry. De-stem kale by pulling leaves away from the stems. Stack leaves and cut horizontally into bite sized pieces. Place kale in large mixing bowl and add salt. Massage the kale with your hands for 2-5 minutes or until it begins to soften and almost wilt.
Toast the sunflower seeds by placing them in a cast iron pan over medium heat. Stir constantly until they turn color and release a nutty aroma.
Stir onion, currants, apple and sunflower seeds into kale. Dress with oil vinegar. Taste for salt and vinegar, adding more if necessary. When at desired flavor, toss in cheese. This salad will keep for several days and still be delicious!
This recipe is inspired by Jennifer Alder's recipe in Feeding the Whole Family by Cynthia Lair.