Is your garden kale going nuts? Ours is, and so are your locally farmers’.
Once upon a time, while sitting at an Apple Seeds dinner, a friend, Meredith, passed me a note that said, try this recipe, it’s the “Best Kale Salad.” I decided to try it, and oh -my-gosh, was she right.
If you have shared a meal with me in the last 2 years, you know, it’s true, I always have this around. I crave it like I crave chocolate and sunshine.
This recipe is adapted from: https://ohsheglows.com/2013/11/25/the-best-shredded-kale-salad/
Salad:
2 medium bunches kale, chopped
Dressing:
2 large garlic cloves, minced
1/4 cup lemon juice (juice of 1/2 lemon)
4 tablespoons extra-virgin olive oil
1/4 teaspoon fine sea salt
1/4 teaspoon black pepper
Pecan Parmesan:
1 cup pecan halves
1 1/2 tablespoons nutritional yeast
1 tablespoon extra-virgin olive oil
2 pinches fine sea salt
Salad: Remove the stems from the kale and discard. Finely chop the kale leaves (the smaller, the better). Wash & dry the kale. Place dried kale into a large bowl.
Dressing: Mince garlic, add the lemon juice, oil, salt, and pepper and combine. Adjust to taste, if desired. Pour the dressing onto the kale and mix it well.
Pecan Parmesan: Add the pecans into a food processor and process until the pecans are the size of peas or a bit larger. Now add in the nutritional yeast, oil, and salt and process again until it has a coarse crumb texture. Be sure not to over process.
Sprinkle the Pecan Parmesan over the salad.