Kale and Pear Salad with Shallot Vinaigrette

We had a full week of family, food and Thanksgivings at our house.  Family began arriving on Tuesday and some were still here  the following Monday.


What can one do but cherish, cook, and feed them?

To recap my Thanksgiving week and meals:

Tuesday:   Went out dinner (Thank goodness!)

Wednesday:  The Hubs secret gravy recipe with grilled Italian sausage

Lunch–13 Bean Chili and kale salad
Dinner–Boeuf Bourguignon and Kale & Pear Salad with Shallot Vinaigrette

Dinner–homemade pizza

Garlic Confit Rubbed Turkey (A 22 lb. turkey, I might add.)
Riesling Gravy
Sautéed Swiss Chard
Curried Butternut Squash
Mom’s stuffing
Slow Cooker Creamed Corn
Cranberry Sauce
Brioche Rolls
Lemon Pecan Tart
Chocolate Pie
Mom’s Pecan Pie

Sunday:   Leftovers, leftovers, leftovers!


Yes, I know that the Thanksgiving meal was on Saturday and we had Boeuf Bourguignon on Thanksgiving.  Such is life as you coordinate the holidays with three families.  (Also, if you’re interested in what we munched on for breakfasts you can go to Maple-Chai Pumpkin Muffins and Company’s Coming Granola.)

But, back to the recipe at hand.  This salad is delicious and could certainly be a meal itself.  I served small portions as a first course to our Boeuf Bourguignon  The recipe comes from Libby Billings of Elote Cafe and The Vault.

Kale and Pear Salad with Shallot Vinaigrette from Eliot's Eats

Kale and Pear Salad with Shallot Vinaigrette



Kale and Pear Salad with Shallot Vinaigrette
Ever so slightly adapted from T. Magazine (Winter 2015)

1 T. plus 1 t. extra-virgin olive oil, divided
1 large shallot
3 T. rice wine vinegar
3 T. honey
4 dashes Angostura bitters
salt and pepper, to taste
pinch of cayenne pepper
1/2 c. whole pecans
1 anjou pear, cored and sliced lengthwise into 1/4 inch slices
2 T. brown sugar
4 c. kale, chiffonade cut
1/2 c. blue cheese crumbles
1/2 c. dried cranberries

Heat 1 T.  oil and saute shallots for about 5 minutes (until soft and caramelized but not crispy).  Remove from heat and whisk in honey and vinegar.  Season with salt and pepper and set aside.

Toss pecans in 1 t. olive oil, Angostura bitters, salt, pepper and crushed red pepper.   Toast nuts on sheet pan at 350 degrees for 5-7 minutes.   Set aside.

Toss pears in brown sugar and a pinch of salt.  Sear on a grill or cast-iron skillet until caramelized in color but still firm, about 3 minutes on each side.

Sprinkle kale with salt and pepper.  Toss kale in shallot vinaigrette, then top with pears, pecans, blue cheese and cranberries.

Maybe you can use this salad for a special meal during the upcoming holidays.


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