Sunday, January 11, 2015

Fig and Blue Cheese Massaged Kale Salad

This recipe was inspired by Raw Kale Salad with Lentils and Sweet Apricot Vinaigrette found here.

Fig and Blue Cheese Massaged Kale Salad

1 bunch lacinato kale, washed, dried, and chopped

1/4 c extra virgin olive oil
1/4 c fig preserves
3 T apple cider vinegar
1/2 t kosher salt

1 shelled pomegranate
1/2 red onion, thinly sliced

1/2 c toasted pecans, chopped
1/2 c crumbled blue cheese

Whisk together olive oil, fig preserves, apple cider vinegar, and kosher salt.

Turn kale into a large mixing bowl, and massage about 2/3rds of dressing into the salad. You’ll need enough dressing for the salad to be well coated and start taking on a “wilted” texture. Use hands to combine.

Add pomegranate seeds and red onion, giving a quick final toss. Add extra dressing as needed, and season to taste.

Sprinkle pecans and crumbled blue cheese immediately before serving.

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