1 bunch kale, preferably lacinato (Toscano or "dinosaur") variety, stems removed and leaves sliced into ribbons
3 small watermelon radishes, trimmed and sliced into rounds
1/3 cup unsalted cashews, toasted (see note)
1/3 cup golden raisins
Whisk together the lemon zest and juice, oil, salt, and pepper in a small bowl. Set the dressing aside. In a large serving bowl, toss the kale with the radishes. When ready to serve, toss with the dressing and garnish with the cashews and raisins. Serve.
Note: To toast the cashews, heat them in a dry pan over medium-high heat until fragrant, 4 to 5 minutes, shaking the pan occasionally, and being careful not to let the nuts burn.