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Kale Waldorf Salad

By Douglas McNish

Kale Waldorf Salad


This version of the classic North American salad replaces iceberg lettuce with heart-healthy kale and the mayonnaise with a delicious oil-free blended dressing. Chef and author of Eat Raw, Eat Well, Douglas McNish says the key is to cut the kale very finely to allow it to soften properly.

Makes 1 to 2 main-course or 3 side salads

14 cup           raw cashews, soaked (see Tips)            60 mL

2 cups           thinly sliced trimmed kale            500 mL
           (see Tips, left)

2 tbsp           cold-pressed (extra virgin) olive oil           30 mL

14 cup           freshly squeezed lemon juice, divided           60 mL

1 tbsp           apple cider vinegar, divided           15 mL

2 tsp           fine sea salt, divided           10 mL

1 cup           thinly sliced tart apple, divided           250 mL

12 cup           thinly sliced celery, divided           125 mL

12 cup           filtered water           125 mL

12 cup           walnuts, halves or pieces            125 mL

14 cup           raisins           60 mL

1.                  In a bowl, toss together kale, olive oil, 2 tsp (10 mL) lemon juice, 1 tsp (5 mL) cider vinegar and 1 tsp (5 mL) salt. Set aside to soften for 10 minutes. Transfer to a serving dish.

2.                  In a blender, combine 12 cup (125 mL) apple, 14 cup (60 mL) celery, water, soaked cashews and remaining lemon juice, vinegar and salt. Blend at high speed until smooth and creamy. Pour over softened kale. Add walnuts, raisins and remaining apple and celery and toss. Set aside to marinate for 5 minutes. Serve immediately.

Tips: To soak the cashews for this recipe, place in a bowl and add 12 cup (125 mL) water. Cover and set aside for 20 minutes. Drain, discarding soaking water, and rinse under cold running water until the water runs clear.

Before chopping the kale, remove the long stem that runs up through the leaf almost to the top of the plant. Use only the leafy green parts.