Recipe courtesy of Food Network Kitchen
Kale and Pear Salad
Total:
20 min
Active:
10 min
Yield:
4 servings
Level:
None
Total:
20 min
Active:
10 min
Yield:
4 servings
Level:
None

Directions

Chop 1/2 large bunch kale; toss with 1 tablespoon each olive oil and white wine vinegar, and 1/4 teaspoon kosher salt in a large bowl, then rub with your fingers until softened. Cook 1/2 cup chopped pecans in a skillet with 1 tablespoon olive oil and 1/4 teaspoon each sugar and salt until toasted. Stir in 1 chopped pear; add to the kale. Drizzle with more oil and vinegar, season with salt and pepper and toss.

Photograph by Charles Masters

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