Ingredients

The following ingredients have 5 Servings
  • 12-14 ounces kale (about 2 bunches, stemmed and finely shredded or chopped)
  • Pinch of sea salt or coarse kosher salt
  • 1/4-1/3 cup dried cranberries or cherries
  • 3-4 slices cooked crumbled bacon (optional)
  • 3 tablespoons olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • Pinch coarse black pepper
  • Pinch of coarse kosher salt
  • 1 tablespoon pure maple syrup or honey
  • 1/2 cup pecan halves (lightly toasted)
  • 2 tablespoons freshly grated Parmesan cheese
  • 1 tablespoon olive oil
  • 1/4 teaspoon coarse kosher salt

Instruction

  • For the salad, place the chopped kale in a bowl and sprinkle with a pinch of salt. Rub the salt into the kale for 2-3 minutes. You'll notice the kale starting to soften and darken in color.
  • For the dressing, whisk together all the ingredients until well-combined. Pour over the salad and toss well. Cover and refrigerate for about an hour (you can serve it right away but I think it tastes best if the kale and dressing have time to sit for an hour).
  • For the pecan parmesan topping, pulse the pecans in a blender or food processor until coarsely chopped. Add the Parmesan, olive oil and salt and continue to pulse until it resembles coarse crumbs. The size is up to you but I like the pieces fairly small (but not turning to mush, if that makes sense).
  • Add the craisins and bacon to the salad and toss.
  • Sprinkle the pecan topping over the salad. Serve immediately.