I first had a raw kale salad at a friend's wedding in Tahoe. The kale was simply tossed with lemon, olive oil, parmesan (or pecorino), a little garlic and crushed red pepper and the result was quite delicious. Hearing "raw kale salad" may not stir up enough excitement for you to actually want to try making a dish. That's really a shame because the raw kale salad is shockingly delicious!
I have been waiting and waiting for kale to come in my CSA box so that I can make this salad again. Since it is February, I didn't use fresh corn but definitely recommend adding it if you can find good fresh corn! You can add any veggies you like, but it is especially wonderful if you add sliced avocado.
Raw Tuscan Kale Salad with Lemon and Pecorino (Inspired by Rachel)
1 bunch Tuscan kale, tough stems removed, sliced into 3/4" ribbons (don't remove the ribs)
1 lemon juiced
3 tbsp olive oil, plus more to finish
1/4 cup pecorino or parmesan cheese, finely grated plus more for serving
1 garlic clove, finely minced or smashed
generous pinch of crushed red pepper
freshly ground black pepper
1 avocado, sliced
4-6 radish, thinly sliced
2 ears of corn, shucked
In a small bowl, combine garlic, olive oil, and lemon juice and whisk together. Season with salt, pepper, and crushed red pepper. Stir in the cheese.
Set the sliced kale in a large bowl, toss with dressing. Using your fingers, rub the dressing onto the ribbons. The dressing will be thick. Add radish and corn, toss again. Let the salad sit for 5 minutes. Just before serving add sliced avocado.
Serve topped with additional cheese and a drizzle of olive oil.