A healthy make-ahead salad, perfect for Thanksgiving or any time of the year. Use the dressing and method for preparing kale, and then have fun experimenting with variations. Great with dates, cranberries, apples or persimmons.
Ingredients
- 1 shallot, minced
- Juice of 1 lemon
- 2 t honey
- ½ t kosher salt
- ½ t red pepper flakes
- 2 bunches lacinto or dinosaur kale, stems removed and sliced
- 2 T olive oil
- 8 dates, pitted and chopped
- ⅓ cup toated sliced almonds
- 2.5 ounces parmigiano reggiano, shaved
Directions
- 1Put shallots in a small bowl and whisk in lemon juice, honey, salt and crushed red pepper flakes.
- 2Toss sliced kale with dressing. Use your hands and toss well, making sure every bit of kale is coated with dressing. Let sit for 20 minutes. Add olive oil and toss again, making sure all the kale is well-coated in the oil. Cover bowl and refrigerate for 24 hours. Or serve right away if you don't have a day.
- 3Add toasted almonds, dates and parmigiano reggiano to the kale. toss well and serve.
