I have not been a big fan of Kale because it just seemed too scratchy and tough but I wanted to give it a try because this looked like it had possibilities but I made some changes. The lemon dressing was good. I liked the honey better and you might want to make it sweeter. (I did after my husband said it was too sour.) I added the apples but can see other fruits. The star of the show was the pecan topping. I think I will use this on other things. I like the pecans visible, not too fine and a little more Parmesan. The kale softens a lot by adding the dressing at least 15 minutes or so before serving. I didn't add the bacon but my husband would love it.
Salad - toss together :
1. About 12 ounces of Kale, coarse stems removed and chopped small.
2. 2 apples in bite sized pieces or pears, grapes, oranges or a combination...and avocados are nice.
3. 1/2 C. dried cranberries
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| With Avocados |
Dressing - mix together:
1. 1/4 C. olive oil
2. 1/4 C. fresh lemon juice
3. 1 T. honey (or more if you like sweet)
3. 1/8 tsp. salt and pepper
I like to make a double batch of dressing and keep it ready for making little salads for my husband and me.
Pecan Topping :
1. 1 C. pecans, walnuts or even cashews
2. 1/2 C. coarse grated Parmesan cheese
3. 2 T. olive oil
4. A pinch of salt and pepper
I put this all in a small processor and chopped for 10 - 15 seconds. You don't want it too fine. (I had made a double batch and tossed some with some hot thin spaghetti...WOW!)
Toss the dressing as desired and let sit for 15 minutes or more before serving. I like to serve this in individual servings with the nut mixture sprinkled on the top and bacon if desired.
This is a larger, richer version Creamy Lemon Dressing that I made the second time.
1. Juice 2 lemons about 1/2 C.
2. Add 2/3 C. light olive oil
1 generous tsp. fine grated lemon peel
1/3 tsp. salt or more to taste
Some generous grates of black pepper
1/4 C. honey 2 tsps. ultra gel
Ultra gel is a thickening agent that you can get at most grocery stores now. I know Walmart has it and it has many handy uses. It keeps the ingredients emulsified. Put everything into a pint size wide mouth container and blend with and immersion blender or in a regular blender.
Some time back one of my brothers contacted me to see if I had the Apple Cake recipe that my mother used to make with "the sauce". I said I didn't think I had it but then I remembered a recipe book that her Wellington church group had compiled and wondered if it might be there. The book is very dog eared with no front or back cover and I found the page easily because it was covered with dried grated apple splotches.
It is the recipe at the top right of the page. Called Apple Pudding. It is so moist that it is reminiscent of a steamed pudding. I simplified the mixing a little and changed it just a bit.
1. Put 1 Cup sugar and 1/4 C. melted butter into a medium bowl and stir in 1 T. cider vinegar.
2. Coarse grate 3- 4 medium apples to make 2 packed cups. I didn't peel them. After coring them I cut them into 4 pieces and grated them with the peel side out and at the end there would be most of the peel left to throw away. Stir each cup into the sugar quickly to keep them from oxidizing.
3. Add: 1 egg
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1 tsp. baking soda
1 Cup flour
4. Add: 1/2 C. chopped nuts, raisins or dried cranberries if desired. I loved the cranberries and of course the nuts.
5. Bake in an 8 inch sprayed pan for 30-35 minutes at 350 or until the center is firm. It makes about 6 servings so you might want to double it. I am sure with our group we always did at home.
Sauce:
1. In a medium saucepan mix together:
1/2 C. butter
1 C. sugar
1/2 C. half and half or evaporated milk
2. Simmer on low until thick about 10 minutes or so. I added about 1/4 cup of Kraft Caramel Bits at this point (optional) and 1 tsp. of vanilla. Serve over the cake with a scoop of ice cream. WOW! I should find out what else is in that recipe book.
