FALL / BOOK CLUB DINNER
KALE SALAD WITH DRIED CRANBERRIES
AND TOASTED PECANS
IN HONEY DIJON VINAIGRETTE
Everyone knows that kale is good for you. Growing up, we only had it on Thanksgiving,
when my mother boiled the hell out of it and depleted all its nutrients. We
don’t do that anymore. For this salad, apply your vinaigrette five to ten minutes
before serving so that the kale gets tender.
3/4 cup chopped pecans
1 tablespoon Dijon mustard
1 tablespoon honey
2 tablespoons cider vinegar
3 tablespoons olive oil
Kosher salt and
freshly ground pepper
1 teaspoon fresh thyme,
5 ounces kale*
3/4 cup dried cranberries
1/2 cup Parmesan cheese,
1 In a skillet over medium to high heat, toast pecans,
stirring often for about three minutes. Set aside to cool.
2 For the Vinaigrette: In a bowl, whisk together
mustard, honey, and vinegar and salt and pepper to
taste. Slowly drizzle in olive oil, whisking constantly.
Stir in thyme.
3 In a large bowl, combine kale with pecans and
dried cranberries. Toss the vinaigrette and sprinkle
cheese on top.
A NOTE ON KALE
There are so many varieties of kale available
now. If you can find baby kale, you do
not have to chop it. Larger, rougher kales
should have their stems cut away and the
leaves sliced thinly.