I threw this salad together last Saturday after Sal brought something similar home from the deli counter at New Seasons Market. The beauty of this salad is that it can be adapted based on what you have on hand.
These are the basic components for success:
The combination I ended up with was a great balance of chewy and crunchy elements with the sweetness of the cherries balanced by the apple-cider vinaigrette
To make the dressing, combine all ingredients in a glass jar and shake until well mixed. Place kale, celery, farro, cherries and pecans in a large mixing bowl and add dressing. Toss to combine. I also usually massage by hand to soften up the kale a bit. This salad tastes best when you make ahead and allow it to sit for a few hours before eating, but it’s great either way.
Optionally, consider adding cheese. I think shaved parmesan would have done nicely.
Super easy, stupid-simple and seriously savory. This is going to become a regular snack around here for sure. As scary-good as kale is for your health, you should give it a shot, too. You may even be able to convert some non-believers. Thanks to Patrick and Michael for the roasting tip! There were a few other recipes mentioned that I plan to try in the next few weeks. Stay tuned, Kale Komandos.
I love kale. There, I said it. But I know that not everyone gets as into dinosaur food as I do. Usually, I just chop it, steam it, salt it and eat it, but tonight I decided to put a little effort in and see if I could make it palatable for Sal. It worked. This is simple - and would be great for spinach or chard or other leafy greens, too - but I swear it's good. Sal-tested, Sicilian-approved.