1 bunch kale
1 ½ tablespoons olive oil
1 tablespoon lemon juice
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 tablespoon minced garlic
3 tablespoons sliced almonds
2 tablespoons raisins, roughly chopped
Salt and black pepper to taste
Wash one large bunch of kale and remove the thick center stems from the leaves. Slice the kale into very thin strips and set aside.
In a small bowl, whisk together the olive oil, lemon juice, vinegar, mustard and garlic.
In a large salad bowl, toss the shredded kale with the dressing, almonds and raisins. Season to taste with salt and pepper. Let the salad sit for at least 15 and up to 30 minutes before serving.