Barbara Recommends LuLu Wilson Kale Salad

Hi G.E.E.E.,

I'm not quite sure how you're gathering recipes -- if there's a way for me to directly deposit it, let me know. Here's a recipe for a great kale salad served in a few restaurants in Aspen (same owner). The recipe appeared in Aspen Magazine, and I happily ate it many times this past summer.

The only thing to clarify is that the currants are dried, maybe obvious to most, but not to me initially.

Babs

LuLu Wilson Kale Salad

One serving. Can be made a few hours ahead, but better if prepared just before serving.

2 ounces dark green kale with no yellow edges

2 tablespoons extra-virgin olive oil

1 tablespoon lemon juice

1/4 cup currants

1/4 cup grated parmesan cheese

1/4 cup pine nuts, not toasted

Using a very sharp knife, cut away the kale leaves’ tough center stems. Roll the leaves like a cigar and cut them into very fine thin slices, about 1/8th-inch wide. Put kale and olive oil into a bowl and toss by hand. Add the lemon juice and toss again. Add the currants, parmesan, and pine nuts and toss by hand until the mixture is soft. Taste and adjust quantities if needed. Serve on a cold plate.

http://www.aspenmagazine.com/article/dish-du-jour