No need to say simple. It's kale salad. And as with so many foods, the simplest preparation is exquisite.
The kale itself is the key to this salad. Lucinato kale has a broad, flat leaf; it is tender and dark green and the preferred kale in the SimplyCooking® pantry. It also goes by the name Tuscan Kale or Dinosaur Kale. Once washed, strip the soft green leaf from the stem and cut into a chiffonade. If you are new to a chiffonade, consider it similar to a dance step. It even sounds like a dance step. Stack, roll. Just get a rhythm and cut.
Chiffonade means to slice in long even strips. The greens are stacked, rolled, then cut very thin. You can do this with a chef's knife or a mezzaluna. The mezzaluna has a curved blade and two handles and makes fine, quick and beautiful work of cutting herbs and greens. Sometimes the cutting is done on a wooden board with an indentation which matches the contour of the blade. With two hands on the handles and a swift stroke, rock the mezzaluna and marvel at the precise cuts. This is a wonderful tool for cut greens that are uniform and fine. Done in a matter of seconds, the wooden well can be wiped with a clean damp cloth or paper towel.
Place the cut kale in a bowl and drizzle with the dressing. It should be so light you wonder if it is dressed or not. The lemon tenderizes the kale and lends flavor. Work - or "massage" - the dressing onto the kale using your fingertips. Add the raisins, toasted pecans, shredded cheese and enjoy. After that you may - if you're not already - be hopelessly hooked on kale like so many others and ready for Kale Ale. Or how about Kaleogne? Or, just a fun read on everything and more on kale at The Kale Project.
6 leaves of Lucinato kale
1/2 lemon squeezed
pinch of salt and pepper
1 Tbsp. olive oil
2 Tbsp. toasted pecans
Shredded goat cheese or parmesan cheese
Wash and dry the kale. Strip the leaves from the stems and cut into a chiffonade (fine, long, thin strips). Sqeeze the lemon in a small bowl. Add a pinch of salt and pepper and then whisk in olive oil. Place the cut kale in a bowl and drizzle with a teaspoon of the lemon vinaigrette. Using your fingertips coat the kale with the dressing. Add chopped, toasted pecans, raisins and a bit of shredded cheese. (There will be extra dressing. Save this for another use or larger portion of Kale Salad. This serves two or is a double serving for an entree portion.)