br>Next, chop up the kale to small almost shredded like
ooking, start the salad. Lightly drizzle chopped.
kale with extra-virgin
f boiling water, cook the kale leaves about 5 minutes, or
tir for 1 minute. Add kale and cilantro; cook and stir
In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.
In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.
Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.
b>salad will be served in).
Salad: Rinse and dry kale in a salad
Remove stems from kale and discard. Wash and spin kale in a salad spinner until dry. Slice kale thinly (1/4 - 1/2 in thickness), place in a salad bowl, and set aside.
In a small bowl, whisk together vinegar, shallots, and a pinch of salt. Let stand about 10 min. Slowly whisk in olive oil, adding pepper and more salt to taste.
Pour dressing over kale and toss well. Toss in cranberries, walnuts, feta, and lemon or lime juice. Serve immediately, or can refrigerate up to 3 days.
ou leave them in, your salad will get really soggy and
move the stems from the kale and discard (you can save
In a small bowl, whisk together oil, condiment, syrup, salt and pepper.
Slice kale into 1/2-inch (1 cm) wide strips; place in medium bowl. Add dressing; massage into kale leaves until well coated. Let stand for 10 minutes.
Add pine nuts and currants, tossing to coat. Garnish with grated lemon rind and Pecorino shavings.
More recipe ideas are available online at pc.ca.
Place oil at bottom of large saucepan.
Heat slightly.
Cut leaves of kale.
Throw away stems.
Place kale in oil with 1 to 2 tablespoons of water.
Cover.
(Check frequently, keep adding water.)
Drain marinade of artichokes into saucepan.
(Cut some artichoke in with kale).
Cover.
Check frequently, adding water when needed.
Add 1 tablespoon of Ken's dressing; cook.
Toss together salad ingredients.
Blend dressing ingredients until smooth. Pour over the salad and let it sit for 20 minutes at room temperature before eating, letting the flavors develop! (As previously stated, I leave mine out for 2-3 hours and then it's WONDERFUL).
Garnish with fresh herbs.
tablespoon olive oil over kale and season with 1/4
Place kale in a large serving bowl;
Salad:
Mix all the salad ingredients together.
Dressing:
Put the 1/2 cup chopped apple in a blender along with remaining 1/4 cup walnuts, remaining 2 tablespoons raisins, mustard, lemon juice, vinegar and salt. Puree until well combined and slightly thick, adding water if needed to thin. Pour dressing over kale salad and toss to combin.
b>salad, at least 15 minutes.
Meanwhile, wash and dry the kale
Place currants in small bowl; add 5 tablespoons white balsamic vinegar. Let soak overnight. Drain currants.
Whisk remaining 2 tablespoons white balsamic vinegar, rice vinegar, honey, oil, and salt in large bowl. Add kale, currants, and pine nuts; toss to coat.
Let marinate 20 minutes at room temperature, tossing occasionally. Season to taste with salt and pepper. Sprinkle cheese shavings over salad and serve.
inches off kale stems and discard. Slice kale, including ribs, into
Chop the kale into thin ribbons.
Drizzle the olive oil onto the kale and then massage the kale with your hands.
Sprinkle with salt, then add lime juice and vinegar.
Add grapefruit to kale and toss salad.
Allow to sit for 15 minutes so that kale softens and flavors integrate.
Serve.
Toss kale, cabbage, cranberries, carrots, sunflower seeds, and shallot together in a large bowl.
Mix rice vinegar, mirin, soy sauce, sugar, ginger, garlic, avocado oil, and sesame oil together in a separate bowl; pour over kale mixture and toss to coat salad thoroughly.
Chill salad in refrigerator until softened and flavors meld, 2 hours to overnight.
Top salad with fresh blueberries to serve.