Favorite Kale Salad with Pecan Parmesan Topping

By NicoleS

Ingredients

• SALAD:
• 12-14 ounces kale (about 2 bunches), stemmed and finely shredded or chopped
• Pinch of sea salt or coarse kosher salt
• 1/4-1/3 cup dried cranberries or cherries
• 3-4 slices cooked, crumbled bacon
• DRESSING:
• 3 tablespoons olive oil
• 3 tablespoons freshly squeezed lemon juice
• Pinch coarse black pepper
• Pinch of coarse kosher salt
• 1 tablespoon pure maple syrup or honey
• PECAN PARMESAN TOPPING:
• 1/2 cup pecan halves, lightly toasted
• 2 tablespoons freshly grated Parmesan cheese
• 1 tablespoon olive oil
• 1/4 teaspoon coarse kosher salt

Details

Servings 4
Adapted from melskitchencafe.com

Preparation

Step 1

For the salad, place the chopped kale in a bowl and sprinkle with a pinch of salt. Rub the salt into the kale for 2-3 minutes. You’ll notice the kale starting to soften and darken in color.

For the dressing, whisk together all the ingredients until well-combined. Pour over the salad and toss well. Cover and refrigerate for about an hour.

For the pecan parmesan topping, pulse the pecans in a blender or food processor until coarsely chopped. Add the Parmesan, olive oil and salt and continue to pulse until it resembles coarse crumbs.

Add the craisins and bacon to the salad and toss.

Sprinkle the pecan topping over the salad. Serve immediately.

NOTES:

This salad is best served the day it’s made (unless storing the pecan topping/bacon separately – then the kale and dressing can be combined up to a day in advance).