Here’s another fabulous recipe from Sweet Amandine‘s Jessica Fechtor, just in case one wasn’t enough! You will not be sorry. In case you were wondering, kale happens to be one of those cold-weather vegetables that continues to grow even after the first frost. In fact, sometimes it seems like the frost kicks it into high gear. Try this recipe with whatever kale you can get your hands on, whether from the grocery store, or your own garden, or someone else’s. And thank you! to my friend Suze, who stopped by this week with a big bunch of kale from her family’s own prodigious garden.
- 12 leaves dinosaur kale, stripped from stems and sliced thinly
- One-half head radicchio, sliced thinly
- 4 radishes, thinly sliced
- 1/2 cup pomegranate seeds (from approx. one-half large pomegranate)
- 1-2 handfuls roasted and salted pistachios, shelled
- 5 Tbsp. extra-virgin olive oil
- 2 Tbsp. red wine vinegar
- 1 Tbsp. pomegranate molasses
- ½ tsp. Dijon mustard
- Add kale, radicchio, radishes and pomegranate seeds to a large bowl.
- Add olive oil, red wine vinegar, pomegranate molasses and mustard to a jar, close tightly, and shake well.
- Add half the dressing to your salad and mix well. Add more as desired, and mix after each addition until it’s just the way you like it.
- Sprinkle with pistachio nuts and serve. Yum!
Thank you to both Jessica and Suz!