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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Kale Lemon Salad Recipe

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This recipe for Kale Lemon Salad is from Keller Family Cookbook; 3rd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
SALAD:
12-14 ounces kale (about 2 bunches), stemmed and finely shredded or chopped
Pinch of sea salt or coarse kosher salt
1/4-1/3 cup dried cranberries or cherries
3-4 slices cooked, crumbled bacon (optional)
DRESSING:
3 tablespoons olive oil
3 tablespoons freshly squeezed lemon juice
Pinch coarse black pepper
Pinch of coarse kosher salt
1 tablespoon pure maple syrup or honey
PECAN PARMESAN TOPPING:
1/2 cup pecan halves, lightly toasted
2 tablespoons freshly grated Parmesan cheese
1 tablespoon olive oil
1/4 teaspoon coarse kosher salt
Directions:
Directions:
DIRECTIONS:

For the salad, place the chopped kale in a bowl and sprinkle with a pinch of salt. Rub the salt into the kale for 2-3 minutes. You’ll notice the kale starting to soften and darken in color.

For the dressing, whisk together all the ingredients until well-combined. Pour over the salad and toss well. Cover and refrigerate for about an hour (you can serve it right away but I think it tastes best if the kale and dressing have time to sit for an hour).

For the pecan parmesan topping, pulse the pecans in a blender or food processor until coarsely chopped. Add the Parmesan, olive oil and salt and continue to pulse until it resembles coarse crumbs. The size is up to you but I like the pieces fairly small (but not turning to mush, if that makes sense).

Add the craisins and bacon to the salad and toss.

Sprinkle the pecan topping over the salad. Serve immediately.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This salad is best served the day it’s made (unless storing the pecan topping/bacon separately – then the kale and dressing can be combined up to a day in advance).

This is from a website that Brooke and Sarah introduced me to, www.melskitchencafe.com She has lots of yummy recipes!

 

 

 

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