I often only cook with kale to make kale chips. This recipe is quick and makes a tasty kale salad. The crunchy pecans and creamy goat cheese are a great combination of this salad. I would recommend this dish as an easy lunch or side salad at dinner.
Kale Salad with Cherries and Pecans
Serving Size: 4
Total Time: 30 minutes
Source: Recipe adapted by SmittenKitchen cookbook.
1/2 cup pecans
8 ounces Black Kale, also known as Cavolo Nero, or Lacinato, Dinosaur, or Tuscan Kale
4 ounces radishes, sliced thin
1/2 cup dried cherries
2 ounces soft goat cheese, chilled
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
Step 1: Preheat the oven to 350 degrees 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.
Step 2: 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.
Step 3: Add the radishes, pecans, and cherries. Crumble the goat cheese over top.
Step 4: Whisk dressing ingredients together in a small dish, and pour the dressing over the salad. This salad is great to eat right away, but even better after 20 minutes of tenderizing in the dressing.
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