sprinklefingers

no too long ago i decided to go on a ‘salad for dinner’ d-word, remember? and for the most part that’s worked really well. i haven’t started hating lettuce or anything, and late spring/early summer vegetables are continually popping up at the market - wonderful!

mark bittman and i must be sharing at least a portion of a brain because in his latest piece for the ny times he gets all salady. of course the graphics are stunning (as usual), and he includes a recipe for a raw kale salad! i love raw kale salad!

first, the graphics, straight from the ny times:

and then there’s this - a salad matrix!

and, finally, the recipe for raw kale salad:

now, most people refer to raw kale salads as ‘massaged’ kale. and i refuse to do so. here bittman says to ‘knead’ the kale, which is a heck of a lot more palatable than massaging it. so, let’s knead some kale!

Kale Salad With Raisins and Blue Cheese
straight from mark bittman of the ny times

Use kale, not chard; instead of cooking, chop and drizzle kale with 1 teaspoon each olive oil and sherry vinegar; knead until tender. Toss with 2 grated carrots, 1/2 cup raisins, 1/2 cup blue cheese and honey-garlic vinaigrette: 1/3 cup olive oil, 2 tablespoons sherry vinegar, 1 garlic clove and 2 teaspoons honey.