This is a quick and easy to prepare salad shared by one of our new members, Katherine McCarthy from GE Capital. Katherine says that this salad can be made a day before serving and is still delicious the next day. She adds that any fruit and nut combo can be used, such as craisins and dried apricots. If a less hardy fruit is used (for example, strawberries) add them closer to actual serving time.
The key to using kale in a salad is to massage it lightly with a little olive oil until it begins to soften. It will transform this usually rather bitter, heavy, rough, leafy green into a sweet, light and silky summer salad. Thank you, Katherine!
(Note: This recipe was also published in the St. Paul Pioneer Press on Thursday, June 11, 2015. It is credited to Aarti Sequeira, published on foodnetwork.com.)
1 bunch kale
1 lemon, juiced
1/4 cup extra-virgin olive oil, plus extra for drizzling
2 teaspoons honey
Freshly ground black pepper
1 mango, diced small (about 1 cup)
Small handful toasted pepitas (pumpkin seeds), about 2 rounded tablespoons
To prepare the kale:
1. In a large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt.
2. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while preparing dressing.
To prepare the dressing:
1. In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper.
2. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.
1. Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.