Kale-and-Collards Salad
Photo: Iain Bagwell; Styling: Caroline M. Cunningham
When making this bracing salad, dress the kale and collards in advance to tenderize them.
How to Make It
Step 1
Trim and discard tough stalks from centers of collard and kale leaves; stack leaves, and roll up, starting at 1 long side. Cut into 1/4-inch-thick slices. Toss collards and kale with cranberries and Lemon Dressing in a large bowl. Cover and chill 1 hour.
Step 2
Toss together pears and next 2 ingredients just before serving. Toss pear mixture, radicchio, pecans, and bacon with collard mixture. Serve immediately.
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KenliM's review
Took this for Thanksgiving dinner. It was the hit of the day. Everyone wanted the recipe. I made a couple changes, however. I didn't use any radicchio and I used gala apples instead of pears. Will definitely make again
Marytwagner's Review
skipped the radicchio, added blue cheese. as if it's not already fattening enough, but still entirely awesome.
EWedge02's Review
This salad is so good. You will not be disappointed.
ngsharp's Review
My small-town Kroger did not have radicchio, so I substituted arugula - YUM! I even added some bacon - not my usual diet but just the right touch with these late greens from the garden.
kellyconn77's Review
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