MY FAVORITE KALE SALAD {LEMON VINAIGRETTE + PECAN PARMESAN}
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:
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- 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.
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).
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