Tuscan Kale Holiday Salad
(As featured in Lady York's 2015 Holiday Magazine)
(photo: Michael Rao)
2 medium bunches Kale, stems and tough centre spine removed
½ cup (125 mL) dried apricots roughly chopped
½ cup (125 mL) pomegranate seeds
¼ cup (75 mL) toasted walnuts
½ cup (125 mL) pecorino cheese, grated
½ cup (75 mL) extra –virgin olive oil
4 tbsp. (60 mL) red wine vinegar
1 tbsp. (15 mL) quality honey
Salt and freshly ground pepper to taste
For the dressing: Whisk all ingredients together and set aside.
For the salad: Shred kale and add in a large bowl. Toss in dressing, using your hands, massage in dressing until kale has softened. Add apricots, pomegranate and walnuts and toss until well incorporated.
Top with grated cheese.
SERVINGS 6-8 / PREP & COOK TIME 20 minutes