A Raw Kale Salad Recipe That’s Anything But Boring

Who’s obsessed with kale? We are! And from the looks of your comments on posts and all over social media, y’all are just as smitten with this healthy leafy green as we are. So today we are pumped to share with you a recipe for a delicious raw kale salad that originally ran over on one of our fave sites, FabFitFun (remember, they have that AWESOME beauty box!). Even if you love kale, you may think “raw kale” sounds boring, but we guarantee you that this recipe is anything but!

Credit: FabFitFun

Raw Kale Salad Recipe

Just like Jennifer Lawrence, kale is everyone’s new favorite that ain’t going anywhere anytime soon! The green has been proven time and time again to be a nutritional powerhouse. But how do we keep our kale dishes from being boring and bland? Executive Chef Douglas Sisk of The Social Club at Surfcomber Hotel in Miami Beach has the answers to all of our kale questions.

Tossed in a flavorful sherry vinaigrette, Sisk’s kale salad combines veggies with farro and toasted pecans for a delectable starter dish or packable lunch. Yup, we think we’re in love!

Salad Ingredients
4 ounces of green kale
1 ounce of tomato
1/2 ounce of farro, cooked
1/2 ounce of pecans, toasted
1 ounce of carrots, julienne
2 ounces of sherry vinaigrette
2 ounces of manchego cheese

Sherry Vinaigrette Ingredients
1 1/2 cups of sherry vinegar
3 cups of olive oil
1 teaspoon of salt
1 teaspoon of pepper
1 ounce of shallot
1 tablespoon of dry mustard
4 tablespoon of honey
2 tablespoon of basil
1 tablespoon of thyme

Directions
1. For the sherry vinaigrette, place the shallots and vinegar into a blender and puree until shallot is smooth. Add the rest of the vinaigrette ingredients except for the olive oil into the blender. While blending slowly, add in the olive oil to emulsify and then reserve to the side.

2. Slice the tomatoes and reserve on the side.

3. In a sauce pan, cook the farro in water and bring to a boil. Reduce the heat and simmer the grain with a closed lid for another 15 to 30 minutes until tender and then drain any excess water.

4. To toast the pecans, place the pecans on a baking sheet and bake in a 350 F oven until they become aromatic, about 5 minutes.

5. Mix the sherry vinaigrette with the kale and farro in a mixing bowl.

6. Arrange the kale and farro on a plate and add the sliced tomato and manchego cheese to the top.

7. Garnish with carrots and toasted pecans.

Um, yep, that sounds wonderful! A big thanks to FabFitFun for letting us share the deliciousness! Tell us: what’s your favorite way to enjoy kale? —Jenn