Delightfully Raw Kale Salad

Yield: 3-4 servings
We enjoyed this salad at a potluck in New York, and it was so good that we wanted to share it with you! It came from Judy LaBelle, President of the Glynwood Center where Dan completed a year-long internship in organic CSA farming.

Ingredients:
1 bunch of kale leaves
8 paper thin slices of red onion
¼ c olive oil
¼ c balsamic vinegar (white, if possible)
Pine nuts, toasted (if desired)
Salt and pepper to taste

Procedure:
Clean the kale leaves, remove the stems and cut in ¼ to ½ inch wide strips. Add the onion slices, olive oil and vinegar, and “massage” for a few seconds by hand. Let stand for at least 15 minutes and serve, topped with pine nuts if desired.