Cooking with N8TM: Winter Kale Salad
Winter Kale Salad
1 1/2 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 pinch kosher salt
1 medium bunch curly green kale, torn into small pieces
1/4 cup walnut pieces
1/4 cup dried cranberries
1/4 cup goat cheese
1 medium ripe asian pear, thinly sliced
1 cup balsamic vinegar
Mix the olive oil, lemon juice, and salt in a small bowl.
Tear the kale leaves from the stems. Massage the kale with olive oil, lemon juice, and salt mixture for 2-3 minutes, until the leaves break down and soften. Tear the leaves into bite-size pieces.
Plat the kale, topping it with the walnuts, cranberries, and goat cheese. Slice pear before serving and add decoratively to the plate.
To make balsamic dressing: bring balsamic vinegar to a boil, then gently simmer for 15-20 minutes until the volume reduces and it is thick enough to cover a spoon.
Drizzle salad with balsamic dressing.
Nutrition analysis per serving: 190 calories, 9g fat, 6g protein, 24g carbohydrate, 5g fiber, 65mg sodium
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