A wonderful salad for fall that has such delicious, earthy flavors and nutrient-rich kale that adds texture. For this salad, I slice the kale in very thin, horizontal strips and then took the extra step to massage the kale gently in between my hands to break up the cellulose of the leaves, making the kale more tender in a raw salad. I love the flavor of gorgonzola in the salad, but if that is not your favorite cheese, you cold easily substitute a crumbled goat cheese or feta which would also work. I love plating the salad on a large plate in a pile that provides vertical dimension and a lovely presentation.
Serves 4, as a first course salad
- 3 large bunches (about 8 cups) lacinato kale, purple kale, kale (or bunch of each), washed and large stems removed, sliced in 1/4 inch strips
- 1/4 red onion…
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