Here’s the recipe for my new favorite salad and salad dressing. It’s quick, savory, and stars raw kale, one of the healthiest foods you can eat. Be sure to cut the kale finely, and remove any large stem pieces–the leaves are chewy enough.
Kale, Pear, & Spiced Pecan Salad
Serves 1 to 2 people
Several handfuls raw Tuscan kale, roughly chopped, then cut into slivers
1 d’Anjou pear, cored and diced
Trader Joe’s Sweet & Spicy Pecans, broken into small pieces*
Shallot Mustard Vinaigrette (recipe below).
Mix all ingredients in bowl. Serve.
*Sorry to use such a specific ingredient, but so far I’ve not found a recipe or more common grocery store brand item that’s remotely as good. That said, I have made this salad without the pecans, and it’s still delicious.
Shallot Mustard Vinaigrette
1 medium shallot, minced
2 tbsp red wine vinegar
1 tsp Dijon mustard
6 tbsp olive oil
Salt and freshly ground black pepper
Fresh lemon juice (optional)
Combine shallot, vinegar, and Dijon mustard, and let sit at least 15 minutes. Then whisk olive oil into shallot mixture. Season with salt and pepper (I like to use garlic salt); if handy, squeeze in some fresh lemon juice to brighten. Will keep for up to one week in fridge in a sealed container.
