Raw Kale Salad
Marcus Samuelsson (the Swedish chef that won Top Chef a few seasons ago)
“Now I can eat this salad every day at work, special occasion or not.” -Marcus
1 bunch kale, cut into ¼-inch strips horizontally, about 4 cups¼ red onion, cut into ¼-inch slices⅓ cup hazelnuts, toasted and roughly chopped 1 ounce Gruyere cheese, finely grated 1 tablespoon olive oil Salt and freshly ground pepper, to taste
1. Combine the first four ingredients in a large bowl, and toss to combine.
2. Drizzle the olive oil over the ingredients, and add salt and freshly ground pepper to taste. Toss to combine, and serve.