Raw Kale and Apple Salad

This recipe was tried out of a necessity to use up fresh kale from our CSA haul (we get it nearly every week in the summer!) and a desire to not have to cook it to use it up. I recently had a raw kale salad at a work potluck that I liked so I thought I'd try to make a similar one. I liked this one so much that it's turned into a regular summer meal!

Notes/substitutions:

• I don't bother mixing the salad dressing ingredients together first, just pour the oil and lemon juice and salt into my bowl of chopped kale.
• I haven't ever eaten this with dates but I'm sure they're good. I usually use a dried fruit I'm more likely to have on hand (golden raisins, dried cranberries, dried cherries).
• I've used sliced almonds instead of slivered. Walnuts are also good. Toasting them sounds a little tedious but adds a lot of extra flavor.
• Instead of just tossing to coat, I massage the ingredients into the kale for a couple of minutes. I find this softens the leaves and makes them easier to eat.
• I also have used other harder, sharp cheeses in place of Parmesan to good effect. Sartori MontAmore is particularly yummy.
• This salad keeps for several days in the refrigerator and travels well.
• It is gluten free and can be made vegan if you leave out the cheese.

RECIPE: Kale and Apple Salad