This recipe serves four.
Prep time: 5 minutes
Start-to-finish: 15 minutes
Make Ahead: Partially
- 2 Tbsp. olive oil
- 1 Tbsp. lemon juice
- 2 Tsp. maple syrup
- 1 Tsp. Dijon mustard
- Kosher salt
- 1/4 Tsp. to a scant 1/2 Tsp. red pepper flakes (use more for a spicier taste)
- Freshly ground black pepper
- 8 oz. kale (see market note)
- 1/4 cup golden raisins
- 1/4 cup pine nuts, toasted (see cooking tip)
Whisk together olive oil, lemon juice, syrup, mustard, 1/2 teaspoon salt, red pepper flakes and 1/4 teaspoon black pepper in a non-reactive bowl. (The dressing yields 1/4 cup and can be prepared 1 day ahead; cover and refrigerate. Bring to room temperature 30 minutes before using.)
Remove and discard the tough stems and center veins from the kale leaves. Then cut the leaves crosswise into 1/2-inch-wide strips to yield eight cups.
Place the dressing in a salad bowl and whisk well. Add the kale and toss to coat greens thoroughly with dressing. Divide salad evenly and mound on 4 salad plates. Garnish each serving with raisins and pine nuts.
Market note: Kale is available in many colors and varieties. For this salad, I like the dark green variety with creamy white stems or the dark green with purple-tinged leaves and stems. Choose kale with firm leaves and keep refrigerated in the coldest area of your refrigerator for no more than two to three days before using.
Cooking tip: To toast pine nuts, place in a medium, heavy skillet over medium heat. Cook and stir until nuts are lightly browned, 4 to 5 minutes or less. Watch carefully as they burn easily. Remove and cool to room temperature.