By: Nella Mae Parks
- ½ lb of kale leaves (for 2-4 servings)
- Coarse sea salt or other salt
- ¼ cup olive oil
- ¼ c apple cider vinegar
- 2 tablespoon maple syrup
- 1 tablespoon Dijon mustard
Don’t chop kale: rip off the big stems and then rip handfuls of leaves into a bowl. Crunch it with your hands with some sprinkles of salt. Put dressing ingredients in a jar with lid, shake. Dress salad 5 minutes before serving. Acid in dressing facilitates wilting, which makes kale more palatable. Add strawberries, apples, nuts, seeds, cheese, etc. to make it more interesting. Note: dressing keeps well but salad does not. Recipe makes 2-4 servings.