kale salad with pear, toasted almonds and aged gouda
  • 1 bunch of lacinato/dinasour kale, de-stemmed, thinly sliced - to see how to de-stem and thinly slice kale click here
  • 1 pear, cut into small chunks
  • ¼ cup sliced almonds, toasted
  • ¼ cup shredded aged gouda cheese (not smoked gouda) - I used a Robusto Gouda from UnieKass. Robusto gouda is an aged gouda/parmesan hybrid with a creamy, salty and nutty flavor. It pairs perfectly with pears and apples.
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  1. Let's being by toasting up your sliced almonds. I tend to have toasted almonds on hand, as I use them in a lot of dishes. You can toast a bunch up and use what you need for a particular recipe and reserve the rest in a glass jar. They are also great as a snack.
  2. To toast them, just put some sliced raw almonds in a skillet and swirl them around in the pan (over medium heat) for a few minutes until they become golden brown in color. Reserve them to the side.
  3. Now it's time to prep the rest of the ingredients. Wash, de-stem and thinly slice your kale. If you're not sure how to de-stem and slice kale then you can check out my post on how to de-stem and thinly slice kale, or you can watch the beginning part of my lacinato kale salad video for instructions as well. This video has really helped my readers easily understand how to de-stem kale quickly over the sink.
  4. Shred up your gouda cheese using a cheese grater. I used the smaller holes on the grater to shred mine.
  5. Dice up your pear.
  6. Now it’s time to put the salad together. In a large salad bowl, add your sliced kale and 1 tablespoon fresh lemon juice and 2 tablespoons extra-virgin olive oil. Massage the dressing into the kale.
  7. When I say, massage your kale, I literally mean, get your hands in there and massage it. When you massage kale, not only does it absorb the dressing, but it also breaks down the kale almost like when it’s cooked, and takes away any bitter flavor.
  8. Add in the toasted almonds, shredded gouda and the diced pears. Toss well to coat.
  9. The base of this salad (the kale) can be made ahead of time, just cover and refrigerate the massaged kale greens and add the pear, toasted almonds and cheese when you're ready to eat the salad.
Nutrition Information
Serving size: 2-4
Recipe by Marin Mama Cooks at https://marinmamacooks.com/2013/10/kale-salad-pear-toasted-almonds-aged-gouda/