Lemony Kale Salad with Pecans

Posted on July 4, 2012 by the farm crew


Lemony Kale Salad with Pecans
Recipe type: Side Dish
Serves: 6

  • ¼ cup lemon juice (about 1 lemon)
  • ¼ cup olive oil
  • 1 teaspoon salt
  • Dash cayenne
  • 2 cloves garlic, pushed through a press or finely minced
  • 1 pound kale
  • ½ cup pecans, roughly chopped

  1. Remove the thick stalks from the kale leaves. On a cutting board, stack the leaves one on top of the other, and roll them up into a cigar (much like you would to julienne basil), and slice it into thin ribbons.
  2. Stir the kale in a large mixing bowl with the lemon juice, oil, salt, cayenne, and garlic. Add the half the pecans and toss until the leaves are well coated in the mixture. Let sit for an hour or so, tossing occasionally. Top with the remaining nuts, taste for seasoning, and serve.
  3. (Optional) Add cooked wild mushrooms.