I made this the other night when I was solo for dinner, and ate almost the entire thing all to myself – zero shame because it’s nothing but goodness!
The recipe is inspired by Heidi from 101 Cookbooks’ Raw Tuscan Kale Salad — my aunt-in-law shared this recipe a little over a year ago and I recall making it obsessively for a few weeks. I was wondering if I should chalk it up to a pregnancy craving, but my burning yearning for this salad still is strong…it’s SO good, and seriously addictive! The dressing is pretty much the same, however I removed the breadcrumbs and added a whole lot of roughly chopped toasted almonds vinegar-soaked mulberries. I’ve also tried this with golden raisins instead of mulberries, but found the mulberries to have a nicer firm chewy-ness. The dressing is something magnificent, and I love that it’s simple and made in a mortar & pestle.
There is just something thrilling about making something in a mortar & pestle, or is it just me?! The smashing of the garlic is so satisfying, and I feel like I’m more connected with it somehow. Also, I get so happy when I find kale like this…
A nice generous bunch of big and light (not thick and tough) leaves. Perfect for salads.Print
This recipe is inspired by 101 Cookbooks’ Raw Tuscan Kale Salad. You won’t be able to hold back on this one, it is SO addicting!
1/2 cup dried mulberries
1/4 cup apple cider vinegar
1 garlic clove
1/2 tsp salt
Juice of 1 lemon (about 1/4 cup)
1/3 cup grated parmesan cheese, plus more for garnish
1/4 cup olive oil, plus more to garnish
Pinch of red pepper flakes
Fresh ground pepper to taste
1 large bunch of kale, washed and trimmed from stems
1 cup of almonds, toasted and roughly chopped
Add mulberries and vinegar to a small saucepan, and let simmer until vinegar is absorbed (about 15 minutes).
Smash the garlic and salt together in the mortar and pestle until it forms a paste. If you don’t have a mortar and pestle, use a knife to finely dice the salt and garlic together. Add lemon juice, cheese, olive oil, and red pepper flakes. Season with pepper to taste.
Slice the kale into 1/4 inch ribbons. Massage dressing into the kale.
Top the kale with the vinegar soaked mulberries, almonds, and more parmesan cheese.
Keywords: salad, kale, tuscan, almonds, parmesan, mulberries, vinegar, healthy, quick, easy