This is a recipe that was introduced by one of the ER nurses and now seemingly half of the ER is now making this salad on a regular basis. Kale and swiss chard (which can be substituted for the kale) is a vegetable that grows very well in Southeast Alaska. The kale in the photo is from my co-worker’s garden, who I happened to be plant-sitting for while she was out of town. My kale was planted a bit late this spring, but should be ready for the first harvest soon. I made this dish for a little dinner party and it was enjoyed by all.
- 1 bunch kale (black kale is especially good), stalks removed and discarded, leaves thinly sliced
- 1 lemon, juiced
- 1/4 cup extra-virgin olive oil, plus extra for drizzling
- Kosher salt
- 2 teaspoons honey
- Freshly ground black pepper
- 1 mango, diced small (about 1 cup)
- Small handful toasted pepitas (pumpkin seeds), about 2 rounded tablespoons
In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.
In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.
Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.