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Pilates COREterly

Fall / Winter 2011

Recipe Box

Kale Salad with Golden Raisins and Pine Nuts

by Shauna James Ahern

During the holidays it can be hard to eat healthy, but not impossible! And just because it’s healthy doesn’t mean you have to give up taste. Here’s a flavorful recipe from renowned author, cook and gluten-free expert, Shauna James Ahern.

Kale Salad with Golden Raisins and Pine Nuts

One of the keys to this salad is the fish sauce in the dressing. That tiny amount of savory flavor intensifies the taste of the kale. However, if you’re vegetarian, or don’t have access to fish sauce, it’s optional.

I love the pine nuts and golden raisins here, but you could easily use walnuts and figs. This is a template, my favorite kind of recipe. Make it, then play with it in your kitchen.

  • 1 large bunch lacinato kale
  • Zest and juice of 1 lemon
  • 12 teaspoon fish sauce
  • 14 cup extra-virgin olive oil
  • Salt and pepper
  • 13 cup golden raisins
  • 14 cup toasted pine nuts
  • 13 cup grated Pecorino cheese

CUTTING THE KALE. With a sharp knife, cut the kale leaves away from the stems. Pile 4 of the halves on top of each other. Roll them up to make a shape like a cigar. Cut into the “cigar” at 1-inch intervals. This will leave you with ribbons of kale. (This technique is known as chiffonade.) Repeat with the remaining kale. Put it into a large bowl.

MAKING THE DRESSING. Combine the lemon zest, juice, fish sauce, and salt and pepper in a small bowl. While whisking, drizzle in the olive oil. When the dressing is fully combined, taste it. Season to taste.

FINISHING THE SALAD. Add the golden raisins and pine nuts to the salad. Toss. Drizzle 1/3 of the dressing along the sides of the bowl, so it moves slowly into the kale. Toss the salad with your hands, massaging the dressing into the kale ribbons as you go. If you need it, drizzle in more of the dressing until you feel the salad is fully dressed. Top with the grated cheese and serve.

Feeds 4.

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