Raw kale salad

This struck me as a very interesting combination during a wonderful drunken post-dinner food chat. I couldn’t wait to get home and try it and now eat my version regularly throughout the last months of the year. The kale should be young and tender-stalked, and bought from a proper greengrocer. Found bagged in supermarkets, it is often chopped straight through, stalks and all, sometimes making it ungiving and chewy. By spring, most kale gets pretty tough and would be better cooked.