Kale Salad with Probiotic Parmesan Dressing

Kale Salad with Probiotic Parmesan Dressing
yield: 4 servings

Most people don’t realize that curly kale is best for salads, while the straight leafed kale, often referred to as “dinasour kale”, is best for cooking.

To remove the stems from kale, I find it easiest to hold the stem from the bottom, pinching the stem with my other hand as I drag it upwards toward the top of the leaf. The kale leaf should separate from the stem easily.

2 bunches curly kale
1/2 cup no fuss pickled red onion, see below
1 cup roasted salted pecans
1 Fuji apple, cored and sliced thinly
Sea salt to taste
Fresh cracked black pepper to taste
Probiotic Parmesan Dressing, to taste

Wash kale, de-stem it and chop finely. When ready to serve, toss the kale with dressing and apples, pecans and pickled onions.

Pickled Red Onion
½ cup red onion, sliced very thinly
¼ cup sherry vinegar or red wine vinegar
½ tsp sea salt

Mix the onions, sherry vinegar and salt together in a bowl. Onions are pickled when they wilt and turn pink. Give them about 15 minutes to work their magic.

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