Kale & Pear Winter Slaw
Author: 
Recipe type: Salad
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Yield: 6-8 servings
 
Make this recipe after the first frost when kale becomes sweeter and even more tender.
Ingredients
  • INGREDIENTS
  • 12 oz. kale—a tender variety like Red Winter or Lacinato works best
  • ¼ cup thinly sliced red onions
  • 2 medium-sized firm pears, peeled and diced—about 1 ½ cups
  • 4 rashers bacon, fried crisp
  • ¼ cup chopped dried cranberries
  • ⅓ cup chopped, toasted pecans
  • DRESSING
  • ⅓ cup grape seed or olive oil
  • 3 T apple cider vinegar
  • 2 T honey
  • 1 t kosher salt
  • ½ t crushed black pepper
Instructions
  1. Prepare kale by tearing the stalks from the leaves. Swish kale leaves in a deep, cold water bath until all dirt falls to the bottom. Next stack clean leaves and roll tightly together. Slice the roll lengthwise and then crosswise into very thin, short strips.
  2. Make dressing by combining salt, pepper, vinegar, and honey. Then slowly drizzle in oil whisking constantly or blending on high with an electric blender.
  3. Toss half the dressing with the chopped kale and let it set at room temperature for at least 30 minutes.
  4. Meanwhile, chop cranberries and slice onions; set aside.
  5. Peel pears and dice into ¼ inch cubes. Keep diced pears in a bowl with ½ cup water and 1 T vinegar to prevent browning.
  6. Toast pecans—place pecans in a dry heavy skillet over medium heat stirring constantly for 1—2 minutes until golden. Remove from pan and chop.
  7. In the same skillet, fry bacon until crisp. Remove from pan, drain on a paper towel, and finely chop.
  8. Toss all ingredients together, adjust salt and pepper seasoning, and serve at room temperature or chill and serve later. This salad gets better with time.
Notes
Substitute smoked tempeh or ½ teaspoon liquid smoke for a bacon-free slaw.
Recipe by Local Global Kitchen at http://localglobalkitchen.com/kale-salad/