This Thanksgiving, we spent the holiday with part of Mr. S's side of the family. There aren't very many of us Stevens on this side of the Mississippi, so it was an intimate soiree.
Mr. S's cousin Aimee, her hubby Joe, and their incredibly adorable daughter Nell, invited us over to their tiny little San Fran house, to share dinner with them and Aimee's parents (in town from the East Coast).
We offered to bring several dishes - among them a variation on this salad. It was met with joy (from Aimee) and a great amount of skepticism (from Aunt Peg).
One of the best parts about this salad is that it needs to sit. And it did. On the counter. For many, many hours.
And then - it was delicious!!!
In fact, when we made it later, we had it for dinner. Then let it sit all night and day in the refrigerator. And I like it better on day two.
You MUST make this salad for your holiday table. It will make your life so much better.
Start at least 8-10 hours ahead of time. Chop up kale.
Mix up the dressing by combining all these ingredients:
Whisk it up good.
Pour over kale and massage in with your fingers. Allow to sit for 8-10 hours.
Right before you serve, toss in pepitas and pomegranate.
Holiday Kale Salad
1 bunch of kale
3 tbs olive oil
3 tbsp sherry vinegar
1 shallot, finely diced
juice of 1/2 a lemon
1 tbsp dijon mustard
salt & pepper to taste
1/2 a pomegranate
1/2 c. pepitas (pumpkin seeds)
Cut the kale into bite-sized pieces and put in a large bowl. To make the dressing, whisk together olive oil, vinegar, diced shallot, lemon juice, mustard, and salt & pepper in a small bowl. Pour dressing over kale. Allow to sit for at least a 6 hours, up to a day. Before serving, add in the pomegranate and pepitas. Mix well.
Once you convince your picky cousin to try a bite, you'll find that half the bowl is already gone!