Kale Salad with Herbed Pecans

For the salad:
1 head kale
1 large carrot, grated
Half an orange, juiced
Half a lemon, juiced
1 tablespoon olive oil
1/2 teaspoon salt
1/2 red onion, sliced very thinly
1 slice of bacon, cooked crisp and chopped
1-2 tablespoons mayonnaise

For the pecans:
2 tablespoons butter
1 teaspoon sugar
Pinch cayenne pepper
1/2 teaspoon dried rubbed sage
1/2 teaspoon dried thyme
2 cups pecan halves
1 Tablespoon finely chopped fresh rosemary
Kosher salt and freshly ground black pepper

For the salad:

Remove kale leaves from the stalks and stack five or six leaves on top of one another at a time and slice into thin strips. Place thinly sliced kale into salad bowl. Toss with orange juice, lemon juice and salt, and using your hands, rub the acid into the kale. Let the kale sit a few minutes while you shock the onion: prepare a large bowl of ice water and a sauce pan with boiling water. Place the thinly sliced onion into the boiling water for 15-30 seconds and then shock them in the cold water, stopping the cooking immediately. Drain the water, and blot the onions with a paper towel. Add the onion, bacon, olive oil, salt and pepper and toss well. Add 1 or 2 tablespoons of mayonnaise and mix the slaw well, and serve. Cook’s note: This salad can be made several hours in advance.

For the pecans:

Preheat the oven to 400 degrees F. Heat butter and sugar in saute pan until bubbly. Add cayenne pepper, sage, rosemary and stir. Toss in pecans, and coat. Season with salt and pepper. Spread on a baking sheet and roast for 7 minutes. Serve. Cook’s note: These can be made in advance and reserved.

8 servings
Prep & Cooking Time:
20 minutes
Skill Level: