We finally had enough kale in the garden to actually make something. I’ve eaten some good kale salads but never actually made one, so I hit the ‘net in search of good recipes. This one was posted by Aarti Sequeira on the Food Network website in 2010. It was easy and delicious!
Ingredients:
1 bunch of kale, stalks removed, leaves thinly sliced
Juice of 1 lemon
¼ cup extra-virgin olive oil (plus extra for drizzling)
Kosher salt
2 tsp. honey
Freshly ground black pepper
1 mango, diced small (about 1 cup)
2 Tbs. toasted pumpkin seeds or pine nuts
Directions:
Place the kale in a large serving bowl. Add half the lemon juice, a drizzle of oil and a sprinkle of kosher salt and “massage” the salad with your hands until the kale starts to soften and wilt, about 2 to 3 minutes.
In a small bowl, whisk the remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the ¼ cup of olive oil while whisking.
Pour the dressing over the kale, and add the mango and pumpkin seeds or pine nuts. Toss and serve.
Serves 4
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