Lacinato Kale and Broccoli Salad

2 ounces raisins

1/4 cup champagne vinegar 

1 bunch Lacinato kale, stemmed, thinly sliced

1 head broccoli crowns, cut into small pieces, blanched

2 tablespoons mayonnaise

1 tablespoon Pique Hot Sauce (from Sol Food in San Rafael, CA)

10 ounces peas (fresh or frozen, blanched)

3/4 cup hazelnuts, toasted, chopped

3/4 cup Parmigiano Reggiano, grated

1 large shallot, minced

1/2 cup extra virgin olive oil

Salt & freshly ground pepper to taste

Place vinegar in a small bowl. Microwave for 1 minute; add raisins, and allow to sit for 10 minutes (so the raisins plump).

Place sliced kale in a large salad bowl. 

Whisk mayonnaise together with Pique Hot Sauce in a medium sized bowl. Add blanched broccoli; toss well, and add to bowl with kale. Add remaining salad ingredients. Toss well and serve.

*Add chickpeas or tofu for added protein

Makes 4 main dish servings or 6-8 side servings