Yields: 2 -3 entree salads, 4-6 side salads
Ingredients
- 1 bunch lacinato kale stems removed, and finely chopped (roughly 5 cups chopped kale)
- 1 teaspoon toasted sesame oil
- Pinch of salt
- 1 medium apple cored and diced
- ½ cup roughly chopped pecans
- For the Carrot-Ginger Dressing:
- 1 cup peeled and chopped carrots
- ¼ cup grated Parmesan cheese
- 1½ tablespoons peeled and finely chopped ginger
- 1 tablespoon sherry vinegar Red wine vinegar is a good sub if you don’t have sherry.
- 1 tablespoon low-sodium soy sauce
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons water
Instructions
- Start by giving your kale a little massage. (This is optional, but it really is a game changer, people.) Add the kale to a mixing bowl. Drizzle with the sesame oil and sprinkle with a pinch of salt. Rub handfuls of kale between your fingers, literally massaging the oil and salt into the leaves for a minute or two until they soften slightly and darken a shade in color. Set aside, while you prepare the dressing.
- Add all the ingredients for the dressing to a small blender or food processor. Blend until very smooth. (This will take a good minute or so. Be patient.)
- Add the apple and pecans to the massaged kale and toss to combine. Now you have two options. If you’re going for presentation, transfer the salad to a platter or salad bowl and drizzle with the dressing. If you’re more of a convenience person, add the dressing to the mixing bowl and toss to combine. Cheese lovers, feel free to add a little extra grated Parm before serving.