Rubbed Kale Salad Waldorf Style


olive oil (for rubbing)
2 bunches
kale (freshest possible )
1 teaspoon
salt (for rubbing)
green apples (cored and chopped)
1⁄2 cup
dried cranberries
1 cup
celery (chopped)
1 cup
fennel bulb (chopped)
1⁄2 cup
toasted 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)