Hello there eating friends– When we rolled back home from a super eating weekend in San Francisco with kids, who know all the best places to dine, it was hard to think of one more big meal. So dinner that night was salad, pure and simple. It was hearty enough with some lovely crunch, but light enough to not feel, once again, like we’d happily overeaten. A perfect post vacay meal.
KALE & APPLE SALAD WITH MAPLE DRESSING
4 hardy kale leaves
2 slices bacon (optional)
1 Granny Smith apple
1/3 cup pecans
1/4 cup olive oil
3 tab. maple syrup
2 tab. tarragon vinegar
2 shakes salt
2 grinds of fresh pepper
Toast the pecans for just 5 or 6 minutes at 350 degrees (watch they don’t overcook!) Chop the bacon to small pieces and cook til done just right. Remove the bits from the pan and drain them on a paper towel. Cut the stems from the kale leaves and toss them out. Then chop the leaves into tidy bite size bits. Remove the core and dice the apple to small pieces.
Then layer the kale, bacon, apple and pecans all on a nice plate.
In a small container with a tight lid, shake together the oil, syrup, vinegar, salt and pepper until they are complete emulsified. Pour over the salad when you’re ready to eat. Enjoy!