did you try my lemon parmesan kale salad a while back? it's still one of my favorite salads but it feels summery to me for some reason. don't get me wrong, i bought a bunch of kale this week and i have already had it once, but i wanted to try something that felt a little more season-specific.
my original idea was to use dried cranberries but i only had currents on hand. as with most salad constructions, you just work with what you have, so i used those and added some gorgonzola and toasted pecans. i dressed it with a simple white balsamic vinaigrette and it tasted amazing. the gorgonzola really added some body and richness to this salad.
i recommend throwing washed kale leaves (minus the tough stems) into the food processor and pulsing a couple of times. it makes quick work of a large pile of kale. or course, if you don't have a food processor, just run a sharp knife through the kale until chopped relatively finely.
Balsamic Winter Kale Salad
serves 4
1/2 large bunch of kale
1/4 cup currants
1/4 cup crumbled gorgonzola cheese
1/4 cup toasted pecan pieces
remove tough stems from kale leaves and wash thoroughly. pulse until chopped in a food processor. in a large bowl, stir together kale and remaining ingredients. drizzle with approximately 1/4 cup white balsamic vinaigrette (recipe below) according to taste. let sit 5-10 minutes. stir again and serve.
White Balsamic Vinaigrette
1/4 cup olive oil
1/4 cup white balsamic vinegar (regular balsamic is fine too)
1 tbs dijon mustard
1/4 tsp garlic salt
1/8 tsp ground pepper
combine all ingredients in jar with tight fitting lid. shake well to combine. refrigerate unused portion. will keep up to a month in fridge.
Will be trying this week!
ReplyDeleteDaniell McSweeny