See Also: Cooking Club · Salads
Kale Salad
From Dorothy McNett's recipes at www.dorothymcnett.com. Really ripe Bartlett pears will give a creamy sweet taste, whereas Bosc or other varieties will give a crispy texture in addition to a sweetness. If you have some spiced pecans or walnuts, use them!
1 - 2 pears or apples, any variety
1/3 cup walnuts or pecans, chopped
1/4 teaspoon paprika
1/4 teaspoon freshly ground peppercorns
1- 2 bunchs fresh local kale
fresh watercress, if available and desired
1-2 green onions, thinly sliced
1/4 cup extra virgin olive oil
2-3 tablespoons red or white wine vinegar
1/4 teaspoon semi-coarse sea salt
1/4 teaspoon raw sugar
Do not peel the pears, wash well and remove any bruised areas, etc. Cut into small slices and place in a bowl. Toss the pear pieces with the walnuts, paprika and pepper to coat the pear pieces a bit. This can be done up to 30 minutes ahead. Trim away the tough stalks from the kale and then thinly slice and dice the beautiful kale leaves and place in salad bowl. Add the watercress and thinly sliced green onions and the pear mixture. In a glass measuring cup, whisk the oil, vinegar, salt and sugar. Pour over the greens, toss and serve.
Recipe created 2011-01-25.
