My legs hurt so bad today I didn’t think I’d make it.  I wanted to make this salad.  I decided to make my life easy by sending Jim to the butcher to get 2 steaks.  He got his usual New York strip and I asked him to get me a small fillet.  He cooked them outside on the grill.  We had a 2010 Chateau Gloria with the meal.  This salad is delicious and don’t skip the part about massaging the kale.  It really worked in making it not so tough.  This recipe is from Oh Gussie from Little Big Town.

Ingredients:

1 # kale, stemmed and chopped or 1 16 oz. bag of chopped kale (my bag was 12 oz.)

1 1/4 t salt

Juice of 1 lemon

2 T honey

1/2 t red pepper flakes

1/4 C EVOO

1/2 shallot, minced

1/4 C chopped pecans

5 dates, pitted and chopped

1 large Honeycrisp apple, diced

3 oz. pecorino cheese, shaved

Directions:

1. Make sure the chopped kale is very dry and place it in a large salad bowl.  Pour 1 T lemon juice and 1/4 t of the salt over the kale and massage the leaves gently for 4-5 minutes to tenderize them.  
2. Combine the honey, remaining lemon juice, remaining 1 t salt, the pepper flakes, oil, and shallot in a Mason jar.  Shake well.  
3. Toss the kale with the pecans, dates, apple and cheese.  Add dressing to taste and toss to coat the kale thoroughly.

The dressing is delicious and the whole salad was very good.  We have leftovers and kale holds up.  We are going to have it again Sunday with Cod.