KALE SALAD WITH PECANS AND APPLES
Kale seems like it’s too tough to serve raw, but when it’s dressed and massaged a bit (even just with wooden spoons while tossing with dressing), it becomes really tender and stands up well to nuts, fruit, and other salad additions that at other times can seem too much. This one is loaded with pecans, bacon, and apple and dressed with a refreshingly tangy apple cider vinaigrette. SERVES 6 TO 8
PREP TIME: 10 minutes
COOK TIME: 10 minutes
5 to 6 cups stemmed, chopped kale leaves
2 tablespoons extra-virgin olive oil, plus ½ tablespoon for massaging
1 tablespoon coconut oil
1 cup pecans
6 slices bacon
2 tablespoons honey
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
¼ teaspoon red pepper flakes
Freshly ground black pepper
1 green apple, skinned and sliced
- In a large bowl, drizzle the kale with ½ tablespoon of olive oil. Massage the leaves really well with your hands for a few minutes to tenderize the leaves.
- In a large skillet over medium-low heat, melt the coconut oil. Toast the pecans until they just start to brown, about 5 minutes, watching them carefully so they don’t burn. Set aside.
- In a separate large skillet over medium-high heat, cook the bacon until crispy, about 5 minutes. Set the bacon aside, and transfer the bacon grease to a small bowl for the salad dressing. Combine it with the honey, apple cider vinegar, Dijon mustard, and red pepper flakes. Season with pepper, and drizzle the remaining 2 tablespoons of olive oil into the bowl while whisking the dressing.
- Assemble the salad by putting the kale in a large serving bowl and topping with the toasted pecans and sliced apples. Toss with the dressing, and serve.
VARIATION 1 CRANBERRY-KALE SALAD: Swap the apples for 1 cup dried cranberries for a tarter taste.
VARIATION 2 ARUGULA SALAD: Swap in arugula for the kale—I love arugula because it has a bright, almost bitter flavor to it. You don’t need to massage the arugula, as it is already tender.
