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Friday, November 16, 2012

Kale Salad on the Thanksgiving Menu?

I should think so.  I am a huge fan of Kale and would never have thought that Kale salad would be an appropriate side dish for Thanksgiving.  But as Jess of CookSmarts so eloquently states

"Kale salads are not like typical salads. They need time to brine and marinate, like a turkey. They feel substantive and hearty, like a Thanksgiving dish."

Kale Salad with Apples, Fennel, and Candied Pecans

Prep time   10 mins
Total time   10 mins

Author: Jess Dang
Recipe type: Salads
Serves: 6

Ingredients for Kale Salad

    Kale – 1 bunch
    Balsamic vinegar – 3 tbs.
    Dijon mustard – 1 tbs.
    Maple syrup – 1 tbs.
    Olive oil – 6 tbs.
    Apples (my favorite are Honey Crisp) – 1 to 2
    Fennel – 1 bulb
    Candied pecans (or just regular) – 1 cup
    Lemon – ½

Ingredients for candied pecans (makes 2 cups)

    Pecans – 2 cups
    Egg whites – 1
    Water – 1 tbs.
    Sugar – ½ cup

Make – Kale Salad
Tear leaves off of kale. Wash, dry, and place in a large bowl that will fit into your fridge
Whisk together vinegar, mustard, syrup, a generous pinch of salt, and olive oil. Toss with your kale leaves and then cover bowl with a lid or plastic wrap. Place in the fridge for at least an hour (or even overnight, but no longer than a day)
Right before serving, thinly slice fennel and chop apples. Toss marinated kale with fennel, apples, pecans (candied or not), and the juice of half a lemon. Season to taste with salt and pepper

Make – Candied Pecans

Preheat your oven to 250 degrees
Whisk egg white with water and coat the pecans in mixture. Toss pecans in sugar. Spread out onto a baking sheet and bake for 1 hour, turning every 20 minutes



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