I’m forever looking for different ways to eat more kale. After all, I do rank it as one of the best things you can eat, along with avocados, apples and eggs. Consider all the good kale can do for you… It helps lower cholesterol, it lowers your risk of at least five types of cancers, including prostrate, colon, breast, ovarian and bladder. It detoxifies the body and it provides at least 45 different flavonoids for antioxidant and anti-inflammatory benefits. What’s more, I love that unlike most lettuces, with kale you can freeze it, blanch it, massage it, as well as treat it like any other leafy green by chopping or blending it.
I ate a version of this salad at a local restaurant and have tried several times to replicate it. This comes pretty close, although the restaurant must use some sort of emulsifier in their dressing because I can’t get mine to have the same almost frothy consistency.
You will like the mixture of greens–curly kale, frisee and radicchio, combined with the crunch of the slivered almonds and apple and tender sweetness of the raisins. This makes a great lunch salad or side to any grilled fish or meat.
1 bunch curly kale, washed, dried, ribs removed and roughly chopped
1 small head radicchio, tough core removed, washed and roughly torn
1 small head frisee, stem removed, washed and roughly torn
1 Granny Smith apple, seeded and cored and chopped into cubes
1/2 cup golden raisins
1/3 cup slivered almonds (skin on)
1 small garlic clove, smashed
1/2 tsp Kosher salt
3 tablespoons sour cream (or plain Greek yogurt)
3 tablespoons mayonnaise
1 tablespoon white wine vinegar
1/4 cup buttermilk
1/2 tsp fresh-ground pepper
I put most of the instructions next to the ingredients, so at this point, it’s all pretty straight forward. Mix all the salad ingredients in a large bowl. Whisk together the dressing ingredients in a small bowl. Drizzle over the salad. Toss to coat evenly. Adjust seasoning. Serve immediately.