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Kale Apple Salad with Caramelized Pecans

Here is another way to eat a lot of fresh kale and enjoy every bite full! It is best to make this first before preparing the rest of your meal to give the vinaigrette time to soften the tougher than lettuce kale leaves. As with any salad, add more of what you like and less of what you don't.
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Prep Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Under 30 min., Vegetarian
Ingredients Method

Ingredients
  

  • 1 bunch kale
  • 2 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • 1 tbsp sesame oil
  • 1 tbsp Dijon mustard
  • 1 tbsp mayonnaise
  • 1 tbsp butter
  • 1/2 cup(s) pecans broken into small pieces
  • 1 tbsp brown sugar
  • 1 apple(s) large or two small
  • 1/2 cup(s) celery diced celery chunks
  • 1 carrots large, shredded
  • 1/2 cup(s) feta cheese

Method
 

  1. Take ribs off kale leaves and julienne the rest. Place in salad serving bowl.
  2. Combine apple cider vinegar, olive oil, sesame oil, Dijon mustard and mayonnaise and pour over kale in bowl and toss to coat.
  3. Melt butter in frying pan, then add nuts and brown sugar. Stir constantly until carmelized, then transfer to waxed paper or a no stick surface to cool.
  4. Dice apple and celery, shred carrot and sprinkle all over kale in bowl (but do not toss until ready to serve). Sprinkle feta over top all.
  5. Toss with caramelized pecan pieces right before serving. OTL 2013