Kale Salad Extraordinaire!

by | Dec 28, 2016

Every year, my girlfriends and I get together for a holiday feast.  It has been a tradition since high school!  At first we would all have our parents help us make something and it ended up being a major carb fest, but we do better and better every year!  This year I was responsible for the veggie side dishes.  I made green beans, roasted cauliflower and a knock off of one of my favourite salads from a local Toronto restaurant, starring kale, pine nuts and currants!  It’s too good not to share!

Ingredients (amounts are approximations, as I always make salad dressings to taste)

  • 2 heads of kale
  • 1/3 cup olive oil
  • 1/2 lemon
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tbsp stone ground mustard
  • 1 tbsp parmesan cheese
  • sea salt & pepper
  • handful of currants
  • handful of pine nuts
  • pecorino cheese for garnish

Method

  • de-stem, wash, and chop kale into small pieces
  • massage kale with juice from half a lemon, and a generous amount of sea salt to cover the amount of kale you have
  • set the kale in the fridge (the lemon and salt will start to break down the cell walls so that the kale doesn’t taste rough)
  • mix the dressing (olive oil, apple cider vinegar, honey, mustard, parmesan cheese)
  • pan-roast the pine nuts for ~5-10 minutes
  • after the kale has sat in the fridge for some time (~1 hour), you are ready to dress it
  • dress it with the dressing, currants and roasted pine nuts
  • garnish with pecorino

 

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