Kale is a hearty green. It is tough and fibrous and people think you have to cook it to make it palatable. But kale can be fabulous raw, in big-time cold weather salads that double as a meal. One of my favorite combinations is finely shredded raw Cavalo Nero kale with roasted sweet potato. Every few weeks through the cold season, I make some variation of a raw kale salad.
Season your kale. Add the olive oil, vinegar, salt and pepper. Adjust seasonings to taste.
Add the roasted sweet potatoes into the kale and give everything a toss. This is a fine basic salad all by itself.
But if you want to play with it, go ahead! In my most recent version I added thin-sliced onions and an extra tablespoon or two of vinegar to marinate them. That was quite tasty.
I like adding marinated jarred artichoke hearts.
I’m sure there are dozens of things you could add to make this salad your own. If, like me, you live in a place where growing sweet potatoes is a fool’s quest, but you want to keep the produce 100% from the garden, you can substitute butternut squash or another firm-fleshed winter squash for the sweet potato.
Do you ever eat raw kale? What are your favorite ways to use my favorite vegetable?