Kale Salad

This recipe was inspired by my health food store's signature salad, which features raw kale. I never imagined that raw kale would taste anything but tough until I tried this salad. Then I realized that the magic of acidity would render raw kale quite tasty, without reducing it to wilted mush (like so many other salad greens).

Kale Salad
1/4 cup wild rice
1/2 cup water
salt
1 bunch curly kale, washed, dried and torn into small pieces
2 carrots, washed and grated
1/2 cup raw almonds
2 Tbsps. raw sesame seeds
2 Tbsps. olive oil
2 Tbsps. apple cider vinegar
1 Tbsp. lemon juice
1/2 Tbsp. sesame oil
salt & pepper, to taste

In a small saucepan, bring the wild rice, water and a pinch of salt to a boil. Reduce heat to low and simmer, covered, for 15 minutes, or until water is absorbed. Allow to cool.

Place the kale, carrots, almonds, sesame seeds and wild rice in a large bowl. In a small bowl, whisk together the olive oil, vinegar, lemon juice, sesame oil and salt and pepper. Pour over the salad and toss.

Allow the salad to sit in the refrigerator for several hours or overnight (up to 24 hours), to give the kale time to "cook" in the dressing.