Kale, Pear and Radicchio Salad with Raspberry Vinaigrette
Serves 4-6
Adapted from Wild About Greens: 125 Delectable Vegan Recipes for Kale, Collards, Arugula, Bok Choy, and other Leafy Veggies Everyone Loves (Sterling 2012) by Nava Atlas
The tart sweetness of Raspberry Vinaigrette on Kale, Pear and Radicchio Salad balances radicchio and kale’s slight bitterness and brings out complex flavors in fresh pears. Toasted pecans add crunch and texture to what is now one of my favorite salads. Nava Atlas advises that red cabbage may be used instead of radicchio.
Vinaigrette:
2 Tbsp. extra virgin olive oil
1/4 cup raspberry vinegar
Salt
Freshly ground black pepper
Salad:
1 bunch kale (8-10 ounces), preferably curly green
1 Tbsp. olive oil
1/2 tsp. salt
2 cups thinly sliced radicchio
2 pears, quartered lengthwise, cored, and sliced
2/3 cup chopped toasted pecans
2 Tbsp. lemon juice
Freshly ground black pepper
Make Dressing: Whisk together all the ingredients.
Make Salad: Wash kale and spin dry. Remove kale stems and discard or use for other purpose. Cut leaves into thin slices and put in large bowl. Drizzle kale with olive oil and sprinkle with salt. Massage olive oil and salt into kale, squeezing and rubbing as you massage, for 2-3 minutes or until kale is dark and tender. Add remaining salad ingredients and toss well. Whisk dressing again and add enough to lightly coat salad. Taste and add salt or freshly ground black pepper, as needed. Serve immediately.
