I admit I am slightly reluctant to post this recipe as it happens to be my greatest asset, and perhaps, the sole determinant of my popularity at potlucks and gatherings. While I am afraid to lose this leg up on the social world, I have decided hoarding is probably not the answer. Not only is this bad boy good for potlucking, but it also makes a great packed lunch. Packing healthy food for work or school can be tough. Most raw fresh foods tend to get mashed or wilted between your kitchen and the lunchroom at the office but kale is a durable leaf and this salad will keep till noon without a problem. Plus we all know those dark leafy greens are good for our bodies. So here it is...
- 3 tablespoons olive oil, plus 1 tablespoon for massaging
- 1 tablespoon white wine vinegar
- 1 tablespoon Dijon mustard
- 1 1/12 teaspoons honey
- lots of fresh ground black pepper and kosher salt
- about 8 oz of kale
- 1 cup pecans (I like to use caramelized pecans)
- 1/2 cup craisins
- goat cheese
The trick to this salad is all in the way you treat the kale leaves. First, you have to de-stem and wash all the leaves. Stack a few of them together and roll up the leaves like a burrito. Slice rounds along the kale roll, making little strips out of each leaf. Place in a bowl and add a tablespoon or so of olive oil. Then begin to massage the kale. No need to be gentle - you can really squeeze the leaves. I find kale to be a very harsh vegetable as is but massaging the leaves change both the texture and the flavor of the salad. Massage for around five minutes or until the leaves begin to feel soft. Remember to taste and use your instincts and personal preferences. Then add pecans, craisins and goat cheese and top with the dressing (mixed separately in a spare jar). Toss the salad and enjoy!