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

Serves 2

Ingredients:

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

 

Dressing:

1 teaspoon dijon mustard

1 tablespoon balsamic vinegar

3 tablespoons extra virgin olive oil

Salt and freshly ground black pepper

 

Method:

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.