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Crudites Salad With Pecans

Created by ellie on June 11, 2017

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)

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.