Raw Kale Salad

This is a delicious, easy-to-prepare salad – great if you’re short of time. Rubbing the kale leaves with salt makes them super soft – so you don’t need to cook them!

Difficulty:👍👍

Cost: ££

Serves 6 people


2 bunches of kale (roughly 300g)
2 eating apples
Sea salt
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2 teaspoons runny honey
2 teaspoons cider vinegar
40g crumbly white cheese, such as Caerphilly, Wensleydale or White Stilton (optional)
1 tablespoon sunflower seeds

  1. Run the kale under cold water in a colander over the sink. Give the colander a shake to get rid of any excess liquid, then pat the kale dry with a clean tea towel. On a chopping board, trim away and discard the bases. Separate out the leaves, then carefully tear the leaves away from the stems that run down the middle of each leaf. Stack 3 leaves on top of each other and roll up to make a tube shape, then carefully slice each roll into thin strips – repeat until you’ve sliced all the leaves. Place into a large mixing bowl and leave to one side.
  2. Place a box grater on the chopping board and coarsely grate the apples, discarding the stalks.
  3. Sprinkle a good pinch of salt over the kale, then gently use your fingertips to rub the salt all over the leaves – it’ll take around 2 minutes for the kale to become tender.
  4. Put the honey, extra virgin olive oil and cider vinegar in a clean jam jar with a tiny pinch of sea salt and black pepper. Put the lid securely on the jar and shake well. Have a taste and see whether you think it needs a bit more lemon juice or oil – you want it to be slightly too acidic, so that it’s still nice and zingy once you’ve dressed the kale.
  5. Sprinkle the grated apple over the kale, drizzle over most of the dressing, then gently toss the salad together using your fingers.
  6. Crumble over the cheese, if using, and finish by sprinkling over the sunflower seeds.

Method

  1. Run the kale under cold water in a colander over the sink. Give the colander a shake to get rid of any excess liquid, then pat the kale dry with a clean tea towel. On a chopping board, trim away and discard the bases. Separate out the leaves, then carefully tear the leaves away from the stems that run down the middle of each leaf. Stack 3 leaves on top of each other and roll up to make a tube shape, then carefully slice each roll into thin strips – repeat until you’ve sliced all the leaves. Place into a large mixing bowl and leave to one side.
  2. Place a box grater on the chopping board and coarsely grate the apples, discarding the stalks.
  3. Sprinkle a good pinch of salt over the kale, then gently use your fingertips to rub the salt all over the leaves – it’ll take around 2 minutes for the kale to become tender.
  4. Put the honey, extra virgin olive oil and cider vinegar in a clean jam jar with a tiny pinch of sea salt and black pepper. Put the lid securely on the jar and shake well. Have a taste and see whether you think it needs a bit more lemon juice or oil – you want it to be slightly too acidic, so that it’s still nice and zingy once you’ve dressed the kale.
  5. Sprinkle the grated apple over the kale, drizzle over most of the dressing, then gently toss the salad together using your fingers.
  6. Crumble over the cheese, if using, and finish by sprinkling over the sunflower seeds.

Ingredients

2 bunches of kale (roughly 300g)
2 eating apples
Sea salt
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2 teaspoons runny honey
2 teaspoons cider vinegar
40g crumbly white cheese, such as Caerphilly, Wensleydale or White Stilton (optional)
1 tablespoon sunflower seeds

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