- May. 28 2019
2 medium carrots
1 large lemon
Celtic sea salt
Fresh cracked pepper
1/4 -1/2 cup dried cherries (no sugar added)
1/4-1/2 cashews, roasted and salted
Grilled chicken (optional)
- Hold the kale by the thick stem in one hand, and using the other hand, peel the leaf off of the stem. Discard the stem and stack the leaves.
- Once all of the stems are removed, stack 3-4 kale leaves and roll them into a tight roll. Then, using a large chef’s knife, chiffonade the kale, cutting across the width of the roll so that you get lots of little thin ribbons. In other words, cut across the roll like you would if you were cutting sugar cookies off of a roll of cookie dough.
- Place kale ribbons into a large bowl. Continue to roll and chiffonade the rest of the kale.
- Roll lemon on your cutting board to make it easier to juice and then slice in half. Squeeze lemon halves into a small measuring cup. Fish out the seeds, if any. Now add about olive oil in about a 1:1 ratio, so that you have equal parts lemon juice to olive oil. We like the lemon to be noticeable in the dressing, but if you don’t want quite as much lemon flavor, you can add a little more olive oil than lemon juice. Now add 2 teaspoons of agave nectar and a pinch of salt and pepper. Whisk dressing with a fork and taste. Add a little more agave or another pinch of salt if necessary.
- Pour about 1/2 salad dressing over kale. Using your other hand, toss and massage the dressing into the kale. Kale should be evenly coated, add more dressing if necessary.
- Peel the carrots and using a grater, grate the carrots into thin strips. Add to kale mixture and toss.
- Now set the salad aside to let the dressing soften the kale. We usually try to let it sit for an hour before serving.
- Just prior to serving, add cashews and dried cherries.