Seven-Green Kale Salad With Buttermilk Dressing

• Dressing:
• 1/2 cup buttermilk
• 1/2 cup sour cream
• 2 tablespoons white wine vinegar
• 1 clove garlic, minced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Salad:
• 1 cup pine nuts
• 2 pounds Tuscan kale (also called dinosaur or lacinato kale), stems removed and discarded
• 1/4 cup olive oil
• 1 teaspoon kosher salt
• 2 green apples, cored and finely diced
• 1 large English cucumber, finely diced
• 1/2 cup each finely chopped dill, flat-leaf parsley, mint and basil

1. Make dressing: In a small bowl, whisk together all dressing ingredients.
2. Make salad: In a small skillet over medium-low heat, toast pine nuts, shaking skillet occasionally, until golden brown, about 5 minutes. Transfer nuts to a plate to cool.
3. Working with a handful at a time, stack kale leaves and cut them crosswise into thin strips. Put shredded kale in a large salad bowl, drizzle with oil and sprinkle with salt. Using your hands, massage kale with oil and salt so that it wilts a bit. Add apples, cucumber and herbs, then add dressing and toss well. Scatter pine nuts on top of salad and serve immediately.

dressing, buttermilk, sour cream, white wine vinegar, clove garlic, kosher salt, freshly ground black pepper, salad, nuts, kale, olive oil, kosher salt, green apples, cucumber, dill

Taken from www.myrecipes.com/recipe/seven-green-kale-salad (may not work)