Cornell Cookbook #5: Kale Salad

12/2/2020 8:54 am

 Thank you, Nicole Maderas, for submitting this recipe! For more, visit the Cornell Around the World Cookbook!

Ingredients:

• kale
• dried cranberries
• sweetened pecans

Dressing:

• 1 cup olive oil
• 5 tablespoons balsamic vinegar
• ½ cup agave, honey or can sub other sweetener 
• 6 tablespoons water
• 3 garlic cloves minced
• 1 tsp. salt
• fresh ground black pepper to taste

What to do:

1. Chop or tear the kale into small pieces and discard the center ribs.
   
2. The dressing makes a lot more than you need but can be used on other salads, or even on vegetables as a marinade for roasting or grilling.  It would probably be good on goat cheese and crackers too!
   
3. Pour a little of the dressing (it's ok if it's mostly the olive oil part of the dressing at this point) into the kale and gently massage it to soften it up.  Can be refrigerated at this point until ready to use.
4. Just before serving pour more of the dressing on the salad and toss to get all of the kale dressed.