The Best Shredded Kale Salad

Another fantastic recipe from a cookbook I checked out from the library, so I need to keep a record of this wonderful salad because we will definitely be making it again!  The pecans are the showstopper, and chopping the kale very fine makes the tough leaves easier to put down.  

recipe from Oh She Glows Every Day, by Angela Liddon

• 2 medium bunches destemmed lacinato/dinosaur kale, rinsed and finely chopped (8 to 9 cups)
• 2 large garlic cloves
• 1/4 cup fresh lemon juice
• 3 to 4 tablespoons extra-virgin olive oil, to taste
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper 
• 1/4 to 1/2 cup dried sweetened cranberries

For the pecan Parmesan:

• 1 cup pecan halves, toasted and roughly chopped
• 1 1/2 tablespoons nutritional yeast
• 1 tablespoon extra-virgin olive oil
• 2 pinches fine sea salt

Directions:

1. Preheat the oven to 300°F. Spread the pecans onto a baking sheet and toast in the oven for 8 to 10 minutes until fragrant and lightly golden.


2. Remove the stems from the kale and discard.  Finely chop the kale leaves (the smaller, the better) and place in a serving bowl.
3. For the dressing: In a mini food processor, process the garlic until minced. Now add the lemon, oil, salt, and pepper and process until combined.  You can also just mince the garlic by hand, and whisk all the dressing ingredients together if you don't have a mini processor.  Adjust to taste, if desired. Pour the dressing onto the kale and mix it into the kale with your hands, massaging the kale as you combine everything.


4. For the Pecan Parmesan: Roughly chop the toasted pecans.  Place in a small bowl and add the nutritional yeast, oil, and salt, stirring until the pecans are thoroughly coated.


5. Sprinkle the Pecan Parmesan all over the salad, toss in a handful or two of dried cranberries, and serve!