Kale Salad
I was not a huge fan of kale salad until I tried this recipe and experienced, as the French say, a coup de foudre (fell in love).
The key with kale is to chop it into fine ribbons which I find easier than massaging it with the dressing, which some chefs recommend.
Apparently there is a tool to strip the coarse ribs from the leaves but a sharp knife does the job pretty quickly too.
For the dressing, I prefer the lesser amount of apricot jam.
Make a big bowl - leftovers are still good the next day!
Apricot Vinaigrette:
Mix in a blender:
3-4 tablespoons apricot preserves; 1 teaspoon Dijon mustard; 2 tablespoons apple cider vinegar; 1/4 cup good quality extra virgin olive oil. Salt and pepper to taste. Crushed red pepper flakes - optional for some heat.
Salad:
Kale, arugula, spinach or combination
Pears or apples
Pecans - toasted and chopped
Blue cheese crumbled - I used Stilton
Dried cranberries
Avocado, toasted sunflower seeds, pomegranate seeds all optional.
Here’s to kale salad love!
