1olive oil (for rubbing)
2 buncheskale (freshest possible )
1 teaspoonsalt (for rubbing)
2green apples (cored and chopped)
1⁄2 cupdried cranberries
1 cupcelery (chopped)
1 cupfennel bulb (chopped)
1⁄2 cuptoasted pecans (or more to taste)
Wash and drain kale. Tear it into bite-size pieces. Sprinkle on half the salt and a drizzle of olive oil. Gently rub kale with your bare hands to break down and release the brilliant green color. Taste it - add more salt if desired or if too salty, don't salt the dressing.
Combine the kale with remaining ingredients and toss with Apple Cider Vinaigrette.
Variations: Can add grilled chicken, chopped avocado, different toasted nuts or seeds, or fresh pomegranate seeds in lieu of dried fruit. (Recipe #737)