This recipe is from the “Edible Sarasota” magazine and website. Elizabeth Sniegocki is the creator of this delicious early fall salad.
Servings: 6–8
1 bunch Tuscan kale
Sea salt, to taste
1 Kohlrabi, peeled and sliced into fine matchsticks
1 Fennel bulb, peeled and sliced into fine matchsticks
3 Tablespoons extra-virgin Olive oil
2 Tablespoons organic, unfiltered apple cider Vinegar
1/3 cup dried Cranberries
1/3 cup toasted Walnuts, chopped
Directions:
1. Pull kale leaves away from stems and wash and dry them. Stack the leaves, roll them up, and cut into thin ribbons.
2. Place kale in a large mixing bowl and add a generous sprinkling of salt. Massage salt into kale with your hands for 1 minute.
3. Add kohlrabi, fennel, olive oil, and apple cider vinegar and toss to coat. Add cranberries and walnuts and toss again.
4. Add additional salt, olive oil, or apple cider vinegar to taste. Serve chilled.