Kale Salad with Asian Pears and Pine Nuts
Serves 8 - 10
A great make-ahead dish that can sit at room temperature or be made a day ahead—it will only get better. A kale salad stands up to holiday sides much better than wilty mesclun or spinach. It’s a nice, just slightly bitter contrast to the sweet dishes on the table as well. This will be the number one leftover that everyone reaches for the day after to repent for holiday overeating.
2 bunches of lacinato kale
juice of 1/2 lemon
2 tablespoons olive oil
salt to taste
2 asian pears, cored and sliced (can also use apples, bosc/anjou pears or red barletts)
½ cup pine nuts, toasted
honey or maple syrup to taste
1. Remove the stems from the kale leaves and chop or tear the leaves into small pieces.
2. In a large bowl combine the kale, olive oil, lemon juice, and salt. Massage the leaves with clean hands until they start to soften and break down, about 5 – 10 minutes.
3. Add the asian pears and pine nuts and toss to combine. Taste and add more lemon juice, salt or olive oil if necessary. If it’s not sweet enough for your tastes, add a little honey.