Kale and Steak Salad
- 1 large bunch kale (I tend to go with curly kale)
- 1/2 cup shaved Parmesan
- 1/2 cup sliced radishes
- 1/2 cup toasted almond slices
- 1/2 lb. steak (I used hangar steak this time)
- 1/4 cup olive oil
- 1 tsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tbsp 100% pure maple syrup
- 2 tsp Dijon mustard
- 1/8 tsp salt
- 1/8 tsp fresh ground pepper (or several twists of a pepper grinder)
Preparation for kale:
Cut all of the ribs from the kale and chop into bit-sized pieces and place in a large bowl. Shake just a dash of salt and olive oil to the kale and rub all through the kale. The massaging of the kale is an important step in getting the kale softer and less bitter.
Place the sliced almonds on low heat in a frying pan. Cook for several minutes on each side until golden brown. Slice 3 – 4 radishes thinly and then cut in half. Add the Parmesan and radishes to the salad and refrigerate while making the steak and dressing. Leave the almonds to the side for adding when serving.
I always choose grilling if I can, even if it means using a Cuisinart indoor griddle! Season both sides of the steak with salt and pepper and cook on a grill / griddle until desired temperature (I aim for medium rare).
While the steak is cooking, mix all of the dressing ingredients together. I add to a mason jar and shake to combine.
Slice the steak and add to salad along with the almonds and dressing. Enjoy!