There are so many different ways of preparing a raw kale salad!
To start, you need some kale. For raw salads, I prefer curly kale to the darker cavolo nero, but both can be used.
First of all wash and de-stem the kale. Do this by holding the kale stem with one hand and with the other hand pull your closed fingers along the stem with one sweep of your hand, literally pulling the leaves off of it. (Put the stems aside for using in soup or for juicing. They are pretty bitter in taste, so if juicing, mix with other vegetables and maybe a green apple, ginger and lemon.)
De-stem the kale leaves
De-stemmed cavolo nero
De-stemmed curly kale
Now cut the kale into long, thin strips. The chiffonade method is the easiest way of doing this. Chiffonade is a fancy French way of saying, cutting leafy greens into ribbons. You can use it on any greens, not just kale.
You do this by taking a few de-stemmed kale leaves, roll them up together tightly so that you make a cigar-shaped bundle. Now, with a sharp knife, cut it into thin strips. With just a few slices you have yourself a whole mound of ribbons.
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