Last week’s visit to the farmers market had me lugging home more kale than I could fit in my fridge. Reducing its bulk to a manageable size was the first order of business. There’s something therapeutic about cleaning a large volume of greens; methodical and rewarding but completely mindless. Next was the Rumpelstiltskin style task of turning a mound of kale into culinary gold. I made a huge batch of pesto (just substitute basil for kale), 2 trays of kale chips and still had enough left over for a bright salad with Molly and Me’s Sneaky Hot Pecans. The pecans added a perfect pop of heat and crunch to compliment the sweet golden raisins and the tart vinaigrette, resulting in a completely satisfying lunch on a steamy hot day.
Kale Salad with Farm Fresh Pecans
5 oz kale (washed and stems removed)
1/4 cup golden raisins (soaked for 5 minutes in water)
1/2 cup Sneaky Hot Pecans
1/2 cup crumbled goat cheese
1 teaspoon dijon mustard
1 tablespoon balsamic vinegar
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
1. Roll up the kale in bunches and slice into bite size strips. They don’t need to be even.
2. In a small bowl, mix the mustard and vinegar then whisk in the olive oil and season.
3. In a large bowl, add the kale and dressing and massage well with your hands.
4. Add raisins, pecans and goat cheese.
5. Leave to rest for a few minutes before serving.