Simple Kale Salad2013-04-24
- Servings : 4
- Prep Time : 20m
- Cook Time : 0m
- Ready In : 20m
- 1 bunch Georgia kale (preferably Red Russian)
- 1/2 cup carmelized Georgia pecan pieces (see recipe below)
- 4 oz local goat cheese
- 1/2 medium red onion, thinly sliced into rings
- 4-6 radishes (preferably Easter Egg), washed, dried, and thinly sliced into discs
- 1/4 cup organic Craisins
Allow kale to soak in some water diluted with vinegar for about 10 minutes to remove any dirt or bugs. Rinse through a couple of times.
Break off the leafy parts for the salad. (The stems can be used for soups or combined with other greens for cooking.)
Dry the leaves using a salad spinner and place in large salad bowl.
Over medium heat in a non-stick pan, gently roast the pecans and then add a tablespoon of brown sugar and a little water, stirring the pecans constantly to keep them from sticking together. Remove from heat and cool.
Add onion rings and radishes to kale. Sprinkle the Craisins, carmelized pecans and goat cheese over salad.
Toss with Honey Balsamic Vinaigrette.