KALE SALAD WITH SHREDDED TURNIP, RADISH & MUSTARD DRESSING
Recipe from The Leek & The Carrot
Serves 2-4 (depending if it’s a side dish or a meal)
Takes 20 minutes
Ingredients:
1 cup walnuts or pecans
1 bunch kale, ribs removed and very thinly sliced
4-5 salad turnips (the small delicate ones you get in spring)
1 bunch radishes, greens removed, shredded or cut into matchsticks
1/2 cup pitted and roughly chopped dates (or dried cranberries or cherries)
1/2 bunch chives, thinly sliced
2 ounces favorite blue cheese or crumbly goat cheese
Mustard Dressing:
3 tablespoons olive oil
1-1/2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey or maple syrup
1/2 teaspoon Kosher salt (or favorite sea salt)
6 twists freshly ground black pepper (or 1/4 teaspoon regular black pepper)
Directions:
Toast the nuts on a baking sheet in a preheated 400 degree oven. This should take 8-12 minutes, but check them often. They should smell very fragrant but not at all blackened when they are done.*
Combine all dressing ingredients in a small bowl and whisk until smooth and creamy. Toss with kale in a large bowl and set in the fridge to rest while you matchstick, shred and slice your other vegetables. This will soften the kale ever so slightly and make it better salad green.
When ready to serve, top kale with turnips, radishes, dates, chives, cheese, and cooled toasted nuts. Try not to devour immediately.