I think there are 3 kinds of people when it comes to kale. The first, people who don’t like kale. The slightly bitter leaves they would not touch with a 10 foot pole. Secondly, the people who have jumped on the kale bandwagon and openly pretend that they love kale while secretly making the “I’d rather be eating a cheeseburger” face as they eat their kale salad. Thirdly, the people who love the taste of raw kale, simple as that. I fall into the 3rd category. I have never pretended to be a salad fan, (I would rather have a cheeseburger), but I do love salads made with greens that can stand up to everything else in the salad without being limp or soggy after a few minutes (sorry wimpy tasting ice berg, you lose). I realize it’s not for everyone, but when you pair kale with dried fruit, toasted pecans, and homemade honey-Dijon, I believe you might even change the minds of those in category one! Lacinto or Tuscan kale would probably be best in this salad, but I had a huge bunch of curly kale that came in my farm box this week, so curly it was. This salad is delicious by the way.
slightly adapted from: The Smitten Kitchen Cookbook
1/2 cup pecan pieces, toasted
8 ounces (or 1 bunch) kale, ribs removed
4 radishes, sliced thin
1/2 cup dried cherries or cranberries
2 ounces soft goat cheese, chilled and crumbled
3 1/2 tablespoons olive oil
1 1/2 tablespoons white wine vinegar
1 tablespoon smooth Dijon mustard
2 teaspoons honey
salt and freshly ground pepper to taste
Wash the kale and run it through a salad spinner, or dry with paper towels. Chop the kale into bite-sized pieces and place in a large bowl. Add the pecans, radish slices, cherries to the bowl with the kale. Sprinkle the goat cheese over top.
Whisk the dressing ingredients together until emulsified and pour over the salad. Toss the salad until it is evenly coated with the dressing.
This salad can be eaten right away, but it is even better if it sits for 20 minutes. The dressing will tenderize the kale, especially if you are using curly kale.