In this Kale Crunch Salad recipe, we are mixing crunchy kale with crunchy maple candied pecans (THE BEST) and a big handful of freshly grated Parmesan.
Course Salad
Cuisine International
Keyword Kale Crunch Salad
Prep Time 20 minutesminutes
Total Time 20 minutesminutes
Servings 4people
Calories 209kcal
Ingredients
1bunch curly kale
1/3cuppecansor any other nut
2ozParmesan cheese
1Tbsplemon juice
1tspDijon Mustard
2Tbspmaple syrup
1small clove garlic
1/4cup extra virgin olive oil
sea salt and pepper to taste
Instructions
Wash and thoroughly dry kale. The more water left on the leaves the more you will water down your dressing so dry well.
Remove stems of kale and discard. Finely slice leaves and add to a large salad bowl.
Prepare dressing my adding olive oil, lemon juice, crushed garlic, Dijon mustard, 1 tablespoon maple syrup, and sea salt and pepper to taste to a sealable jar and shake to combine.
Add dressing to kale and massage kale with both hands mixing the dressing into each leaf. Take your time. At least 2 full minutes of massaging and pressing and squeezing.
Preheat a pan over medium-high heat.
Coarsely chop nuts and add to the dry preheated pan. Drizzle 1 tablespoon of maple syrup over the nuts and immediately stir to coat and toast them. It takes only about 1 minute to toast the nuts. Stir constantly. Then remove the pan from the heat and set aside.
Grate Parmesan directly into the salad bowl with the kale and toss lightly to mix in. Then sprinkle maple-candied nuts over everything and serve.