Ubiquitous Kale Salad with Pistachio Dressing

YUMYIN Kale salad.jpg

Adapted via Alden & Harlon - one of our favorite resturants in Boston

4 Servings

Creamy Pistachio Dressing

  • ½ cup roasted and unsalted pistachios

  • ¼ cup + 2 tablespoons lemon juice

  • ¼ cup water (plus more as needed)

  • 2 tablespoons honey

  • 2 tablespoons white wine or apple cider vinegar

  • ½ clove garlic

  • ½ teaspoon kosher salt

  • ¼ teaspoon pepper

  • ½ cup extra virgin olive oil

Kale Salad

  • 1 bunch kale, cleaned and dried well, finely sliced

  • 1/4 cup YUMYIN

  • ⅓ cup freshly grated parmesan cheese (optional)

  • 2-3 tablespoons cup chopped roasted pistachios, for garnish

INSTRUCTIONS

  1. In a high powdered blender or food processor, combine the pistachios, lemon juice, water, honey, vinegar, garlic, and salt, and pepper. Blend well and with the blender still running, slowly pour in the olive oil, blending until creamy and smooth.

  2. If the dressing is too thick, add up to ¼ cup more water, 1 tablespoon at a time until you reach desired consistency (it should be creamy and not runny).

  3. Chill until ready to serve.

  4. In a large bowl, massage the sliced the kale leaves for a few minutes

  5. Add YUMYIN and a few tablespoons of dressing to taste, using your hands to massage the dressing into the kale.

  6. Sprinkle with parmesan cheese and add more dressing to taste

  7. Serve topped with crispy kale chips for some extra yum

David Bowker