Hi! I’m taking a little vacation but plan to be back next Monday. I wrote this salad recipe down after years of making it (and tweaking via the MR Guide RIP) so I’m sharing it here to tide you over.
Basic Salad Template
1 head of kale
1/3 cup of pecans or slivered almonds
1/2 cup of blue or goat cheese
2 peaches, apples, or pears
Dressing
1/4 cup olive oil
spoonful of good Dijon mustard, amount depend on personal preference
spoonful of honey or maple syrup
salt, to taste
pepper, to taste
apple cider vinegar, preferably Acid League's
lemon
Directions:
Preheat your oven to 350 degrees. Place nuts on sheet tray and toast until fragrant (about 2-3 minutes). Set aside.
Chop the kale into rough pieces, removing tough pieces of stem. Put in metal salad bowl and chop into smaller pieces with scissors, making sure to get the bottom.
Cut the lemon into quarters. Squeeze onto kale, but don’t drench it, and massage lightly. Set aside.
In another bowl, combine dijon mustard, honey, salt, peper, and splash of vinegar. Whisk with fork until the mixture is homogeneous. Continue whisking and slowly pour olive oil . Once the dressing is combined, taste for acid/salt/pepper and then pour over kale. Massage again. Set aside.
Slice fruit into your preferred salad shape preference! :) If your fruit sucks, add a little sugar and add them to the salad at the last minute.
Add fruit and nuts to salad. Crumble cheese over top. Toss and add additional acid if necessary.
This makes about 2 Sweetgreen sized servings of salad. It’s nice when you don’t want to turn the oven on. Hope you like it!