Page 43 - UMass2018_CookBook

Family Favorite Kale Salad
Merry Family, West Tisbury, MA
“It is ALWAYS the salad my family requests! If you don’t mind a bit of chopping, it is quite honestly a super easy and delicious salad. Super easy to prep the day ahead, too, if having a larger party.”
— Kara Dougherty Merry
Preparation
1. In a large bowl, whisk together the lemon juice, shallot, honey, salt and red pepper flakes. Add the kale and toss well. Let stand for at least 20 minutes to break the kale down a bit.
2. Add the oil and toss again. Add the almonds, cranberries and cheese and serve. The salad will keep for at least a day in the refrigerator.
Ingredients
Serves 4 to 6
Juice of 1⁄2 lemon
1⁄2 shallot, chopped
1 teaspoon honey
1⁄2 teaspoon kosher or Himalayan sea salt
1⁄4 teaspoon red pepper flakes
2 bunches kale, stems removed, leaves finely chopped
2 tablespoons extra-virgin olive oil
1⁄3 cup toasted sliced almonds
1⁄2 cup chopped dried cranberries or dried cherries
3 ounces shaved Parmesan cheese
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