Asian Pear and Kale Salad

Simply put, kale is a misunderstood and underestimated green. Kale leaves are known to be tougher than the usual green as they grow with a natural waxy coating. To fix this tough issue, massaging or rubbing the leaves with oil and a little lemon juice before dressing them actually removes this waxy coating and softens the kale so that the leaves better absorb the flavors of the dressing. Using a vinaigrette with lemon juice like the recipe below will continue softening the fibers in the kale while adding great flavor.

 

Asian Pear and Kale Salad

 

Ingredients:

1 bunch kale, washed, removed from stalks & cut into bite-sized pieces

Juice of one lemon, divided

Drizzle of extra-virgin olive oil plus ¼ cup for making the dressing

2 teaspoons honey or agave nectar

Freshly ground black pepper

1 pear, diced small (about 1 cup) can substitute other fruits if desired.

2 rounded tablespoons slivered almonds

 

Instructions:

  1. In large serving bowl, add the kale, juice from one half of the lemon, and a drizzle of oil. Massage until the kale starts to soften, 1-2 minutes. Set aside while you make the dressing.
  2. In a small bowl, whisk lemon juice from the remaining half lemon with the honey and freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms.
  3. Pour the dressing over the kale, add the pear or other fruit of choice and almonds.
  4. Toss and serve. Keeps well in the refrigerator for up to 2 to 3 days.

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