Kale salad

Since I hear kale is trending, I didn’t want to miss out here on TheAlbrecht! To me, kale seems like a hardy green that requires a little extra care and cooking. So it is perfect for fall and winter when I want to eat cozy food. I love to sauté it, stir it into soups and add it into any number of pasta dishes.  However, since I think spring might officially be here, and kale is giving way to everything else that is fresh and tender, I thought I’d better share this recipe before it was too late.  It’s a salad, which might be even more trendy than any other kale preparation and might just fit the bill for spring.

But before I jump to the salad, I should tell you a little bit about our weekend. Around these parts, the second weekend of May is pretty special. Weather permitting, dozens of hot air balloons launch early in the morning. This year we got to see the balloons floating by every morning. And despite slightly different air currents this year, or so it seemed to me, we could still get a nice view of things from our house—even better when it is an early morning launch! So, here is a view of one of the balloons that passed over our house this year.

But back to the kale, I was lucky enough to find some at my local farmers market. While it was a little early in the season and pickings were a little slim, there was enough kale to choose from, so I snatched up a few small bunches for the week. It was too pretty to cook, so a salad seemed to be in order. Happily for me,  I’d been thinking about a kale salad I tasted a few weeks ago while lunching with a friend.

Yes, I know that everyone seems to have a kale salad on their menus these days. But this one caught my attention because of the raisins. Yes, that’s right, raisins. For me, raisins in my salad was a foreign concept until I spent some time in France. Here and there, my salads seemed to be perked up with a little bit of sweetness from the raisins. I don’t know that there is anything inherently French about the addition of raisins, just new to me. Then this winter, Nigel Slater suggested in his book that sautéed greens could also benefit from the addition of a few raisins. So the raisins have been making appearances in my green since then!

So there you have it, an easy salad that is just as happy in a picnic basket as it is alongside a weekend barbecue. It actually benefits from sitting in its dressing for a little while, which makes it perfect to take along where ever you might need a little salad. Enjoy!

Kale Salad with Radishes and Raisins

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6 to 8 radishes, sliced and cut into thin strips

1/4 cup golden raisins, chopped

2 tablespoons finely chopped Parmesan cheese

Zest and juice of one small lemon

Olive oil

Salt and pepper to taste

Dry the kale and chop finely. Place in a bowl along with a generous pour of olive oil and a little sprinkle of salt. Mix well to coat and let sit for at least an hour.

Chop radishes and raisins, along with the Parmesan cheese. Zest and juice the lemon. Add  to the salad and stir well to combine. Adjust the salt and pepper seasoning to your taste.

This salad keeps well, so serve immediate or take it with you. By next day, the kale will have softened a little more, but is still perfect for a little lunch.