Twine's quick and easy Thanksgiving Kale salad
By: Dan Jovic
Updated: November 20, 2012
Shredded Kale Salad
Prep: 10-15 min
Ingredients:
1 bunch of Fresh Kale, rinsed & shaken dry, tough white stems removed
1 large Radish
cup toasted chopped Pecans
cup Craisins
cup shredded Parmesan
Honey-Lime Vinaigrette:
red onion, diced very small
cup Honey
1 Lime juiced
tsp salt & pepper
1 cup Olive Oil
Directions:
1. Rinse fresh kale, shake off excess water, remove tough white middle stem. Stack about 4 or 5 of the Kale leaves on top of each other and roll into a little log, slice across the log to make thin strips (Chiffonade method) Put shredded Kale into a bowl.
2. Rinse off the Radish and dry. Using a potato peeler, shave off thin circular strips of the Radish. Add it to the Kale and also add the Craisins, toasted-chopped Pecans, and Parmesan.
3. To make the Vinaigrette; Add the very small diced Red Onion and Honey into a mixing bowl. Also add the juice of one lime and the salt & pepper. Mix all together, keep whisking & VERY slowly add the Olive oil, until all is incorporated. Add of the dressing to the Kale, toss & taste, add the rest of the vinaigrette if desired. Serve & Enjoy
