Ingredients
- FOR VINAIGRETTE
- 3/4 cup olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon kosher salt
- FOR THE SALAD
- 1/2 cup pecan nuts
- 1 teaspoon olive oil
- 2 teaspoons almond butter (or 2 teaspoons peanut butter)
- 2 cups kale, torn (Tuscan kale, about 1/2 bunch, ribs and stems removed and leaves torn)
- Kosher salt
- Pepper
- 4 ounce fennel, sliced (1/2 fennel bulb)
- 1 zucchini, sliced lengthwise using a mandoline
- 2 radish, sliced lengthwise using a mandoline
- 1 cup cauliflower florets (grated using the large holes of a box grater)
- 1 cup grape tomatoes (red or yellow, halved)
- 1 cup watercress, trimmed
- 3/4 cup kamut (farrow, semi-pearled, cooked)
How to Make
-
Step 1: To make the vinaigrette: whisk vinaigrette ingredients (oil - salt) in a small bowl or jar and set aside.
-
Step 2: To make the salad: in a skillet over medium heat cook the pecans and oil, stirring often until the nuts darken in color (5-7 minutes). Let cool and then chop so there is a variety of sizes. Set aside 2 tablespoons for serving.
-
Step 3: In a bowl whisk together the almond butter and 1 tablespoon vinaigrette. Add kale, toss and season with salt and pepper.
-
Step 4: In a large bowl toss the rest of the vegetables (fennel - watercress), farrow and remaining pecans with the remaining vinaigrette; season with salt and pepper. Add kale and toss. Drizzle with oil and serve topped with reserved pecans.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.