- Finely julienne the kale.
- Toss in a bowl and rub the olive oil into the leaves.
- Sprinkle with the balsamic vinegar. Add remaining ingredients and season to taste.
Serve as a side dish with any grilled fish or meat. Lesley says, "I love this salad not only because it tastes great, but also because it keeps for a day or two in the fridge. The texture changes and it softens beautifully. I love a bowl of it for lunch."