Raw Kale with Endive, Pine Nuts, Crimini Mushrooms, Avocado and Shaved Parmesan, Roasted Garlic Mustard Dressing

gluten free/ raw/ vegetarian

I know that's a lot of ingredients. But it's raw kale. Let's face it. It needs the help. I love kale raw or cooked but I don't think anyone's ever chewed on a piece of raw dry kale and said yum (...except maybe a cow).  

This is a raw kale salad that will easily make you say yum. It's in the big bowl.  (Get it...?)  And the dressing. Seriously though, you need your big bowl.

Start by toasting your pine nuts in a dry pan on low heat. Careful, they go from raw to burnt in a blink. Keep shaking the pan. About 5 to 7 minutes.  Next toss 10-15 cloves of garlic coated in olive oil and salt on a sheet pan and roast in a 350 degree oven for about 15 minutes, until golden.  Also periodically shake the pan and flip the garlic.

Chop your kale into thin ribbons. Shred endive by slicing across the ends while endive is horizontal.   Slice mushrooms, slice avocado, chop red onion.  Add it all to your big bowl with your pine nuts, salt and pepper. Add your dressing (recipe below) and aggressively toss every inch. Plate, (don't be a heathen) and eat! 

Roasted Garlic Mustard Dressing

In a food processor or blender, add:

 10- 15 cloves roasted garlic

3  Tbsp  honey mustard 

juice of 2 lemons 

1/4 cup of extra virgin olive oil

1/4 cup of water 

tsp salt 

tsp pepper

tsp sumac  (dry Mediterranean spice)

 tsp Zaatar (another Mediterranean spice)

It's ok to omit the last 2 ingredients, because they are harder to find, but that would be why yours won't be as good as mine...just sayin'  ;) 

Blend and add to your salad, toss, add shaved parmesan on top and enjoy looking good in your bikini!!