Description
Use a variety of kale leaf textures and colors for this salad if you have access to garden fresh Kale.
Ingredients
Scale
- 1 Bunch of Kale or 8 to 10 leaves of garden Kale or about 8 ounces prepared Kale
- 1 medium beet, peeled and shredded
- 1 garlic clove, minced
- 1/4 cup lemon juice
- 1 teaspoon Dijon mustard
- ½ cup extra virgin olive oil
- Handful of fresh basil leaves
- ¼ cup walnuts, toasted
- 1 ripe red pear, deseeded and thinly sliced
Instructions
- Wash the kale leaves. Remove the coarse midrib and stem from each leaf. Lay the leaves on top of each other and roll them tightly, side to side. Using a sharp knife slice the leaves across the roll, into thin ribbons. Place the prepared kale in the salad bowl.
- Peel the beet and shred it on the edge of a box grater. Add the shredded beet to the kale in the bowl.
- Prepare the dressing. Peel the garlic clove and mince it. Add it to a blender jar. Add lemon juice, mustard, olive oil, and basil leaves to the blender jar. Blend until the ingredients thicken and are well blended, about 30 seconds.
- Toast the walnuts in a cast iron frying pan until lightly brown and fragrant. Toss into the bowl with the Kale and beets.
- Pour dressing over all and mix well with the salad greens. Set aside to marinate while you prepare the rest of the meal.
- Quarter and core the pear. Slice each quarter thinly.
- When you are ready to serve the salad, divide the salad into 4 individual bowls. Fan the sliced pear over the top of each salad as a garnish.
- Serve immediately.
Notes
Mix and match the herbs, fruit, and nuts in this recipe based on what you have that’s plentiful as the season progresses. This salad is very versatile.
Keywords: Kale salad,
