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Kale and Korean Pear Salad

Featured in the Honolulu Star-Advertiser on August 3, 2016.
Recipe compliments of Halawa Xeriscape Garden.

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Ingredients:

Kale and Korean Pear Salad

  • 3 tablespoons fresh Meyer lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon Kosher salt plus more to taste
  • 1 bunch kale, ribs removed, leaves very thinly sliced
  • 1/4 cup dates, pitted
  • 1 Korean pear
  • 1/4 cup slivered almonds, toasted
  • 1 ounce Pecorino Romano cheese, finely grated (about 1/4 cup) Freshly ground black pepper to taste

Directions:

  1. Whisk together the lemon juice, olive oil and 1/4 teaspoon salt in a large bowl.
  2. Add kale, toss to coat; let stand 10 minutes.
  3. In the meantime, cut the dates into thin slivers and the pear into thin matchsticks.
  4. Add dates, pear, almonds and cheese to the kale.
  5. Season with salt and pepper and toss well.

Makes 4 servings.

Tip: Pecorino Romano is a hard, salty Italian cheese made from sheep's milk. It is used as a sharper alternative to Parmesan cheese. Great for grating over pasta dishes and casseroles.

Approximate Nutrient Analysis per serving (not including salt to taste):
260 calories, 15 g fat, 3 g saturated fat, 10 mg cholesterol, 300 mg sodium, 28 g carbohydrate, 7 g fiber, 10 g sugar, 10 g protein

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