Kale Salad with Dates, Apples, and Pecans
Ingredients:
1 1/2 lb. red or green kale, stemmed, chopped, rinsed, and patted dried (15 cups) 5 Tbsp. lemon juice 1/4 cup extra-virgin olive oil 2 Tbsp. honey 1 shallot, minced (I used thinly sliced red onion - about 1 loosely packed cup) 1/2 tsp. crushed red pepper 1 Honey crisp apple, cored and sliced 1 cup pecans halves, toasted and chopped 1 cup pitted dates, chopped (10 dates) 3 oz. Pecorino Romano cheese, shaved (you can also use Parmesan cheese) |
This is a fabulous Fall salad that I found in Better Homes and Garden in the November 2015 edition. I listed the ingredients and directions as it was printed, but I have made a couple of changes after making it a couple of time. A great Thanksgiving dinner salad!
Directions: 1. In a large salad bowl combine kale, 3 Tbsp. of the lemon juice, and 1/4 tsp. kosher salt. Massage kale 5 minutes to tenderize. 2. Whisk together the remaining lemon juice, olive oil, honey, and 1 tsp kosher salt, and crushed red pepper. 3. Toss kale with apple, red onion, pecans, dates, and cheese. Add dressing and toss to coat. Makes twenty-four 1/2 cup servings. Toasting the pecans: Don't skip this step. It will bring out the flavor of the pecans. Place the pecans in a dry pan on top of the stove. Turn the heat up to medium and gently toss for about 2-3 minutes. Cool before adding to salad. Learn more about the health benefits of kale |