The Vegetarian's Dilemma: Which Raw Kale Salad to Make Today?

So, I might have a crush on Michael Pollan.


(Perhaps, to the point of absurdity.)

Case in point: once, when I was telling someone for at least the billionth time how oh-so-insightful and oh-so-provocative this or that thing that MP had said was, and that someone sort of yawned and then dared to suggest that MP's argument was not quite as compelling as I had come to believe, I found myself screaming into my cell phone at 1:30 in the morning,

"You do too have an omnivore's dilemma!!!"

Hm. We don't talk about Michael Pollan anymore.

One of the things Pollan suggests might help us nutty Americans overcome all our hand-wringing over food (conscious and otherwise) is to learn to rethink of food in terms of pleasure instead of primarily in terms of health (for an extremely eloquent look at this, see the last few paragraphs of Polan's NYTimes Magazine article, "Our National Eating Disorder"). And, he suggests, by eating for pleasure we begin to allay our perpetual anxiety about the heathfulness or unhealthfulness of any given meal, and we thus might actually become healthier. This makes a lot of sense to me - although maybe it's just because it seems like a good excuse to eat all the really perfect things I desire? - and I'm working to incorporate this healthful attitude of pleasure into how I eat and cook.

But oh Michael Pollan, I am still wracked with dillemma! One of the foods that absolutely gives me pleasure above all other foods is the Raw Kale Salad that Natalie taught me how to make (we made it with queso fresco and preserved lemons the first time around). But every time I pull out that beautiful, leafy boquet, I freeze, I panic, because, Michael Pollan, which raw kale salad should I make today?

Today I have ginger, so I'll go for an asian twist with some grilled tofu. But what about tomorrow, when I have beets on hand? Or the next day when I have fresh feta? And what about the frightful day when I have all three?

Oh Michael Pollan, what should I do?

Three Raw Kale Salads

These three salads all begin with the same premise: de-ribbed, very finely sliced kale leaves, tossed with a simple dressing. The thing that is most remarkable about this salad is that it can rest for days without getting slimy and limp. That sturdy kale is more than a match for any dressing, which means you can snack with pleasure and leisure on this salad for about three days.

Ingredients:
One large bunch of kale, tough center ribs removed and leaves very, very thinly sliced

For each salad below, toss the salad ingredients together in a large bowl. Wisk together dressing ingredients, then toss with salad. Allow salad to marinate at room temperature for 5-10 minutes.

Variation One: Raw Kale, Beet and Carrot Salad
For the salad:
1 medium sized beet, peeled and coarsely grated
2 medium carrots, peeled and coarsely grated
1/2 cup mixed olives, very thinly sliced
1 cup crumbled feta
1/2 cup flat leaf parsley, coarsely chopped
a generous sprinkling of black sesame seeds

For the dressing:
5 tbs. olive oil
2 tbs. white wine vinegar
1 clove of garlic, minced
salt and pepper to taste

Variation Two: The 1990s California Raw Kale Salad
(because, I don't know, don't sunflower seeds and raisins make you think of California in the early 90s?)

For the salad:
2 medium carrots, peeled and coarsely grated
1 cup of raisins
1/2 cup sunflower seeds, toasted
1 cup crumbled nice cheese, like feta or a maytag blue

For the dressing:
5 tbs. olive oil
2 tbs. fresh lemon juice
1 tbs. minced shallot
salt and pepper to taste

Optional garnish:
Avocado slices

Variation Three: The Mexican Raw Kale Salad
For the salad:
2 medium carrots, peeled and coarsely shredded
1 cup queso fresco, crumbled
1 cup cilantro, coarsley chopped
1 small red onion, finely diced
1/2 cup pumpkin seeds, toasted

For the dressing:
5 tbs. olive oil
3 tbs. fresh lime juice
1/2 tsp. ground corriander
1/2 tsp. ground cumin
a dash of cayenne pepper
salt to taste