Lemon Kale Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/4 lb. Kale Cleaned/Chiffonade
Cured Lemons:
3 lemons Sliced paper thin
2 TBS. salt
2 Tbs. Sugar
Candied Pecans:
1/2 cup Pecans
1/2 Tbsp. sugar
1/4 Tbsp. canola oil
1/4 tsp salt
1/2 Tbsp. Extra Virgin Olive Oil
Original Recipe makes 6 lbs:
5 lbs Kale Cleaned/Chiffonade
Cured lemons:
10 Lemons Sliced paper thin
.25 Pint Salt
0.25 Pint Sugar- Cane sugar
Candied Pecans:
2C Pecans
2 Tbsp. Sugar
1 Tbsp. Canola Oil
1 tsp. Salt
2 Tbsp. Extra Virgin Olive Oil
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Directions: |
Directions:Wash kale and remove any large stems. Roll kale up and cut it into thin ribbons or "chiffonade". Set aside.
For the Cured lemons: cut top and bottom off of lemons. Slice lemons on deli slicer so that they are very thin. This is crucial for this salad.
In a bowl. Add all the sugar and all the salt to the lemons. Mix together well and let sit for 15 minutes. Taste the lemons, it should almost taste like lemonade. Season with more salt and sugar if needed.
For the Candied Pecans: Toss pecans with sugar, salt and oil. Place on a sheet tray and bake for 15 minutes at 375 degrees. Cool down pecans once cooked.
To finish the salad: Take some of the juice from the lemons and toss with kale. Chop up some of the lemons and toss into kale as well. Mix in some whole and chopped candied pecans next.
Dress with a little olive oil. |
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Personal
Notes: |
Personal
Notes: This is a delicious recipe from Whole Foods. The lemons are like candy. They sent me the recipe which makes 6 lbs. I put the original measurements at the bottom of the ingredients in case I didn't scale it properly.
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