1 bunch kale
1 teaspoon sea salt
¼ cup diced red onion
1/3 cup currants
¾ cup diced apple (about ½ apple)
1/3 cup sunflower seeds, toasted
½ cup olive oil
2 tablespoons unfiltered apple cider vinegar
1/3 cup gorgonzola cheese, crumbled (optional)
De-stem kale by pulling leaves away from the stems. Wash leaves, spin or pat dry. Stack leaves, roll up and cut into thin ribbons (chiffonade). Put kale in a large mixing bowl and add salt. Massage salt into kale with your hands for 2 minutes.
To toast sunflower seeds, put in a dry skillet over low to medium heat and stir constantly for a few minutes until they change color and give off a nutty aroma.
Stir onion, currants, apple and toasted seeds into kale. Dress with oil and vinegar. Taste for salt and vinegar, adding more if necessary. When at desired flavor, toss in cheese. This salad will keep for several days and still be great!
Preparation time: 15 minutes
Makes: 6 servings
Recipe reprinted with permission from "Feeding the Whole Family" (third edition) by Cynthia Lair (Sasquatch Books, 2008).