A flavorful combination of kale, pear and nuts. It’s great with raw beets, but it’s also a good opportunity to use some leftover cooked beets. The Dijon vinaigrette keeps for days in the fridge.
- 1 bunch kale
- 1 tsp sea salt
- 1 pear
- 1 medium beet, raw or cooked
- 1 medium red onion
- 1 cup pecans
- 2 shallots, chopped
- 2 Tbsp Dijon mustard
- ¼ cup wine vinegar or cider vinegar
- Salt and pepper to taste
- ½ tsp tarragon (opt.)
- ½ cup olive oil
Place all vinaigrette ingredients, except the oil, in a bowl or jar. Stir and let rest 2-3 minutes to let the vinegar infuse. Add oil and stir well.
Wash and drain kale thoroughly. Remove leaves from stems.
Chop leaves into bite-sized pieces. Place in a salad bowl. Add salt and massage for about 1 minute to tenderize the leaves. Let stand 10 minutes, during which time you can prepare the other ingredients.
Quarter pear. Remove heart and dice. Peel and grate beet. Slice onion finely. Add to the bowl.
Chop ¾ of the nuts and add to the salad. And your desired quantity of dressing and mix well. Garnish with remaining nuts.
A variation of the Kale salad with dried cherries and walnuts from The Spice Trekkers Cook at Home