Kale Salad with Pears, Macadamia Nuts and Ponzu
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Cook time: 
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Serves: 8
 
Ingredients
  • 10 oz kale
  • 1 tbsp oil plus 1 tsp more for massaging
  • ⅓ cup macadamia nuts
  • 1 pear, very thinly sliced
Ponzu Vinaigrette
  • ¼ cup grapeseed oil
  • 1 tbsp sesame seed oil
  • 1 tbsp soy sauce
  • 2 tsp meyer lemon juice
  • 2 tsp mirin
  • 2 tsp rice vinegar
  • 2 tsp honey
  • pinch of cayenne
Instructions
  1. Preheat oven to 275 degrees.
  2. Toss 5 oz of the kale with 1 tbsp olive oil and sea salt. Place in oven for 20-25 minutes, turning once about ⅔ of the way through cooking, until kale is crispy
  3. Massage 1 tsp of olive oil into remaining kale and let sit for 30 minutes.
  4. Meanwhile, toast the macadamia nuts stove top in a frying pan until slighly browned. Then coarsely chop.
  5. Add macadamia nuts and pear to the massaged raw kale.
  6. Meanwhile, whisk together vinaigrette ingredients and add to the nuts, pear and raw kale.
  7. Right before serving, toss in the baked kale chips.
Recipe by Weekend Table at https://weekendtable.com/2014/01/29/kale-salad-pears-macadamia-nuts-ponzu/