- I changed very little of this recipe that I found online, but I do prefer some creaminess to the dressing and chèvre worked well with the other flavors.
The Ingredients (for 4 to 6 servings):
- Approximately 450 g (or 1 lb) of kale, preferably Tuscan (or "dinosaur") kale
- 60 g (or 2 oz) of pecans
- 1 small bell pepper
- 10 ml (or 2 teaspoons) of prepared mustard, preferably a Dijon mustard
- 30 ml (or 2 tablespoons) of balsamic vinegar
- 15 ml (or 1 tablespoon) of lemon juice, preferably Meyer lemon
- 5 g (or 2 teaspoons) of freshly ground black pepper
- 80 ml (or ⅓ cup) of salad grade olive oil
- 30 g (or 2 tablespoons) of chèvre (creamy goat cheese)
- 60 g (or 2 oz) of dried cranberries
- 12 cherry tomatoes
- Wash the kale and dry the leaves as much as possible.
- Remove the thick, tough part of each stem by either cutting it out with a pair of scissors, or slicing it finely as part of the next step.
- With a large, sharp knife, cut handfuls of the kale leaves crosswise into fine shreds, approximately 3 mm (or ⅛ in) wide. Discard or save for soup any tough stem pieces.
- Place the shredded kale into a large bowl and sprinkle approximately 2 g (or ¼ teaspoon) of salt over all.
- Pick up the kale by handfuls and rub it between your hands, or between the fingers of one hand until the kale is somewhat limp, moist, and a darker shade of green.
- Toast the pecans in an oven set to 175°C (or 350°F) for 5 minutes. Place them aside to cool.
- Just before serving the salad, cut the bell pepper into julienne strips.
- Make the dressing by first whisking together the mustard, balsamic vinegar, and lemon juice.
- Grind the pepper into the mixture and stir to distribute evenly.
- Whisk in the olive oil to make an emulsion.
- Add the chèvre and mix vigorously until there are no lumps.
- Toss the kale with the salad dressing, then add the bell pepper, cranberries, and tomatoes.
- Toss again and top the salad with the toasted pecans.
A celebratory occasion.
|Part of a delicious birthday dinner (and see my most recent La Voix Off post for an explanation of the pasta)|