Pepper’s Kale Salad

This salad is zesty, salty, crunchy, sweet, and very good for you! We always get rave reviews on this dish. We have even converted non-kale lovers!

 

 

Try pomegranates or fresh cherries, halved if in season instead of dried cherries or cranberries. Walnuts instead of pine nuts, goat cheese instead of Parmigiano-Reggiano. Try fresh squeezed orange juice with lemon juice. This salad offers a lot of room to be inventive.

 

• Prep time: 10 minutes
• Cook time: 30 minutes

• 1 bunch of Kale washed and dried (Curly, or Tuscan) use more if you use Tuscan
• 1 Lemon juiced
• 2/3 C freshly grated Parmigiano-Reggiano
• 1/2 C toasted pine nuts
• 1/2 C dried cherries or dried cranberries
• 2 T olive oil
• salt and pepper to taste

1. Remove the stems and ribs from the kale.
2. Roll the leaves up and chop in ribbons as thin as you can, yielding 4-5 cups
3. Put kale into a large bowl, adding enough lemon juice to moisten. Toss kale as you massage leaves.(add more juice if necessary)
4. Allow lemon juice to soften kale for 30 mins.
5. Add half the olive oil, Parmigiano Reggiano, toasted pine nuts, cranberries and toss into kale until mixed well.
6. Add the other half of all ingredients, plus salt and pepper to taste.
7. Mix well and serve

Created By | Pepper Weinglass

 

• Serving Size: 4