Kale Salad with Toasted Pita and Parmesan

Instructions

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1. 1 Pull the kale leaves from the stems. Take a handful at a time in one fist, then carefully pull back your fingers one inch at a time as you slice the bunched kale into fine shreds. Place the shredded kale in a colander and rinse well. Allow the kale to dry as you prepare the remaining ingredients.
2. 2 Cut the pita into 1-inch triangles. Place the pita triangles in a small bowl and drizzle with olive oil. Toss the pita until it is well coated in oil. Heat a small skillet over medium, then once the skillet is hot, add the pita. Cook and stir the pita until they are toasted and crunchy.
3. 3 Remove the pita from the skillet, then add the chopped walnuts. Stir and cook the walnuts in the dry skillet for 1-2 minutes, or just until they begin to smell toasty. Remove them from the skillet immediately to prevent burning.
4. 4 To assemble the salad, place the washed and dried kale in a large bowl. Add the toasted pita, walnuts, Parmesan, and golden raisins. Pour the champagne vinaigrette over top, then toss until everything is coated in dressing and Parmesan.
5. 5 Serve the salad immediately, or let it rest for 10-15 minutes to allow the dressing to slightly soften the kale.