Sunday, January 13, 2013

Kale Salad

So Happy New Year all!  I love starting a New Year - there is just something so hopeful and promising about starting new and fresh.  New habits.  Fresh foods.

I made good use of my blender in chopping pretty much everything that needed chopping (I started chopping the kale by hand but then changed my mind).  I did not know if my hubby would like this salad but he did!  Hubby Approved.  I really liked it too - it was fresh and also filling.  A great balance. I didn't use the shallot because I forgot to buy one). The recipe says to dress the salad a day ahead.

Kale Salad  (slightly adapted from Self December 2012, Kale Salad with Dates Parmesan and Almonds)

-1 tsp honey
-1/4 tsp red pepper
-1/2 tsp salt
- lemon juice (from 1/4 lemon)
-1 Tbsp extra virgin olive oil
-(1 shallot, chopped (optional)
-1 bunch kale, cleaned and chopped (stems torn)
-1/5 cup of almonds, chopped
-3 dates pitted and chopped.
- 3 tsp shredded Parmesan cheese (or shaved Parmesan cheese)

1.  Mix together honey, red pepper, lemon juice, salt, oil (and shallot if applicable) in a small bowl.
2. Mix chopped items (kale, almonds, dates) to a larger bowl.
3. Add contents of small bowl to larger bowl mix and toss well.
4. Give the dressing a bit of time to soften up the kale.  (I waited about half an hour but the original recipe did suggest a day ahead).
5. Enjoy.

Servings: 4

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