Kale Salad with Toasted Pita and Parmesan

Ingredients

• 8 cups shredded kale, loosely packed, about one bunch
• 1 whole wheat pita
• 1/2 Tbsp olive oil
• 1/4 cup chopped walnuts
• 1/3 cup golden raisins
• 1/3 cup shredded or grated Parmesan
• 1/3 cup champagne vinaigrette

Directions

1. Strip the kale leaves away from the tough stems. Working with a fistful at a time, hold the leaves tightly and move your fingers back by 1 inch as you cut, making thin ribbons. Transfer the sliced kale to a colander, rinse it thoroughly, and leave it to drain while you take care of the rest.
2. Slice the pita into 1-inch triangles. Put the pieces in a small bowl, add the olive oil, and toss until the oil is evenly distributed. Warm a small skillet over medium heat; when it is hot, add the pita and cook, stirring often, until the pieces are crisp and toasted.
3. Take the pita out of the skillet and put the chopped walnuts into the same dry pan. Stir them over the heat for 1-2 minutes, stopping as soon as they smell nutty and toasted. Move them out of the skillet right away so they do not scorch.
4. For the salad, put the rinsed and dried kale into a large mixing bowl. Add the crispy pita, toasted walnuts, Parmesan, and golden raisins. Drizzle the champagne vinaigrette over everything, then toss well so the dressing and Parmesan coat the salad throughout.
5. Serve right away, or wait 10-15 minutes before serving so the vinaigrette can gently soften the kale.