Kale Salad with Cherries and Pecans Recipe
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Category: |
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Ingredients: |
Ingredients: FOR THE SALAD
1/2 cup pecans (or sliced almonds or chopped walnuts)
8 ounces Black Kale, also known as Cavolo Nero, or Lacinato, Dinosaur, or Tuscan Kale (or can use green, curly leaf kale)
4 ounces radishes, sliced into paper-thin rounds (optional)
1/2 cup dried cherries
2 ounces soft goat cheese, chilled
FOR THE DRESSING
3 tablespoons olive oil
1 1/2 tablespoons white wine vinegar
1 tablespoon smooth Dijon mustard
1 1/2 teaspoons honey
salt and freshly ground black pepper to taste
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Directions: |
Directions:Optional step: Preheat oven to 350 degrees F and spread the pecans on a tray. Toast them for 5 to 10 minutes, tossing them once or twice to make sure they toast evenly. Remove them from the oven and set them aside to cool.
Wash your kale and let it dry on spread-out kitchen or paper towels. Then, with a knife, remove the rib from each stalk, leaving long strips of kale leaves. Stack the leaves in small batches, roll them tightly the long way, and cut the roll crosswise into thin ribbons. Add the kale ribbons to a large salad bowl. (Can tear curly leaf kale into bite sized pieces).
Add the radishes, pecans and cherries. Crumble the goat cheese over top.
Whisk dressing ingredients together in a small dish, and pour the dressing over the salad.
NOTE: This salad is great to eat right away, but even better after 20 minutes of tenderizing in the dressing. |
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Personal
Notes: |
Personal
Notes: From Deb Perelman's Smitten Kitchen cookbook. This healthy and delicious salad has become a new addition to our family buffet table!
For photos, see www.steamykitchen.com/24357-kale-salad-with-cherries-and-pecan-recipe.html
I have made this recipe without the radishes and it turns out just as delicious.
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