I made a big batch of this last weekend and enjoyed it for lunch several days running. It’s delicious. I didn’t have any radishes, but it didn’t seem to suffer too badly from their omission. Come to think of it, I also didn’t have pecans and used walnuts instead. The recipe (from The Smitten Kitchen cookbook) recommends Cavolo Nero kale (don’t they all) but you can use whatever you have – mine was the hardy red kale, Redbor. Serves 4.
Preheat the oven to 180 degrees celsius and spread the pecans on a baking tray. Toast them until lightly golden, about 5 to 10 minutes, tossing them once or twice to make sure they bake evenly. Remove the tray from the oven and set them aside to cool. Pull the kale leaves off from the tough stems and discard the stems. Chop the kale into small, bite-sized pieces. Transfer the kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.
Thinly slice the radishes and add them to the bowl. Coarsely chop the pecans and cranberries and add them to the bowl. Chop the apple into small, bite-sized pieces and add it to the bowl as well. Crumble the goat cheese over the top. In a small bowl, whisk the dressing ingredients together and pour the dressing over the salad. Toss until the salad is evenly coated with dressing. Serve immediately, or for even better flavor, let the salad marinate in the dressing for 10 to 20 minutes beforehand.