I use Jennifer Cornbleet’s book, Raw Food Made Easy for 1 or 2 People more than any two other books — cook- or cook-less — in my kitchen. Her Mediterranean Kale Salad — perfect for anyone looking for follow more a Mediterranean diet — is such a hit that one of my friends said, “Who’d have ever thought kale could be addictive? (But in a good way!).”
Mediterranean Kale
from Raw Food Made Easy for 1 or 2 People,
(c) 2005 by Jennifer Cornbleet
4 kale leaves, stems removed
1 ½ teaspoons extra-virgin olive oil
1 ½ teaspoons fresh lemon juice
1/8 teaspoon salt
¼ red bell pepper, diced
1 tablespoon raw pine nuts
1 tablespoon sliced black olives
Dash black pepper (optional)
Stack 2 of the kale leaves with the stem end facing you. Fold in half lengthwise and roll tightly like a cigar. Slice crosswise into thin strips. Repeat with the remaining 2 leaves. Chop the kale strips crosswise a few times, so they aren’t too long. Place in a mixing bowl along with the olive oil, lemon juice, and salt. Toss well with your hands, working the dressing into the greens. Add the red bell pepper, pine nuts, and olives and toss gently. Marinate for 10 minutes at room temperature before serving. Season to taste with black pepper, if desired. Stored in a sealed container in the refrigerator, Mediterranean Kale will keep for three days. Bring to room temperature before serving.
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