Here is another way to eat a lot of fresh kale and enjoy every bite full! It is best to make this first before preparing the rest of your meal to give the vinaigrette time to soften the tougher than lettuce kale leaves. As with any salad, add more of what you like and less of what you don’t.
Ingredients:
1 bunch kale
2 tbsp apple cider vinegar
1 tbsp olive oil
1 tbsp sesame oil
1 tbsp Dijon mustard
1 tbsp mayonnaise
1 tbsp butter
1/2 cup(s) pecans -- broken into small pieces
1 tbsp brown sugar
1 apple(s) -- large or two small
1/2 cup(s) celery -- diced celery chunks
1 carrots -- large, shredded
1/2 cup(s) feta cheese
Directions
1. Take ribs off kale leaves and julienne the rest. Place in salad serving bowl.
2. Combine apple cider vinegar, olive oil, sesame oil, Dijon mustard and mayonnaise and pour over kale in bowl and toss to coat.
3. Melt butter in frying pan, then add nuts and brown sugar. Stir constantly until carmelized, then transfer to waxed paper or a no stick surface to cool.
4. Dice apple and celery, shred carrot and sprinkle all over kale in bowl (but do not toss until ready to serve). Sprinkle feta over top all.
5. Toss with caramelized pecan pieces right before serving.
OTL 2013
