4 cups kale, cut and packed
1 1/2 red apples, chopped
1 cup celery, chopped
1 1/4 cups walnuts, chopped
1/2 cup + 2 Tablespoons raisins
2 Tablespoons Dijon mustard
2 Tablespoons water; more if needed
1 Tablespoon red wine vinegar
Sprinkle of sea salt
In a large bowl, mix all of the kale, one chopped apple, all of the celery, one cup walnuts and half a cup of raisins together.
Blend the half apple, one-fourth walnuts, two tablespoons raisins, mustard, water, vinegar and salt together in a food processor or blender until it turns into a paste. You can add water to make it thinner. (I ended up adding one more tablespoon of water.)
Dump the paste onto the salad and stir well. Then, with clean hands, dig in and massage paste into kale leaves until evenly distributed.
Let the salad sit overnight in fridge, so kale leaves become soft.
For more details and photos, click here.