This Kale Salad Is Even Better The Next Day

A little time works miracles on this delicious side.

October 30, 2015
kale salad

3 tablespooons champagne or other white wine vinegar
2 tablespoons finely minced shallot
1 tablespoon honey
1 tablespoon organic extra-virgin olive oil
1 teaspoon salt
⅛ teaspoon black pepper
2 bunches dinosaur or curly kale (about 1 pound), center ribs and stems removed, leaves sliced into thin ribbons
⅓ cup pomegranate seeds
¼ cup grated pecorino romano cheese
2 tablespoons toasted pine nuts

Related: Kale Aux Lardons


1. Whisk together vinegar, shallot, honey, olive oil, salt, and pepper.

2. Toss kale in dressing to coat evenly. (The dressing will seem light, but the kale will wilt down to half its volume.)

3. Transfer kale to a lidded container and refrigerate overnight. To serve, divide kale among plates and top with pomegranate seeds, grated cheese, and pine nuts.

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