The amount of kale salad consumed in this household is kind of insane.
It's become a bit of a joke actually since it pains us to go for more than a couple days without having kale salad, in some form or other. So we're starting to have a pretty wide kale repertoire under our belts. You may remember some of my other variations such as this Kale Caesar and this "massaged" kale salad. Well this is kale salad, "the holiday edition"!
Our kale obsession is very convenient these days, given that kale is the last plant standing in the garden. Still tall and proud and bright green against the grey December sky. It's nice when your grocery store is right outside your doorstep. I hope it will keep feeding us for as long as possible.
And when it has gone by, or is buried under too much snow to dig out, I'll be growing these trusty micro-greens on my window sill for the rest of the winter.
This incarnation is a festive Christmassy way to prepare and present the mighty green leaf. Shredded and tossed with maple caramelized parsnips and pomegranate seeds, then topped with toasted hazelnuts and freshly shaved parmesan, it's a good-lookin' salad on for a wintery December night. Enjoy!
For the recipe, please visit my post at PBS Food.