1/2 C extra-virgin olive oil (approximately)
2 T apple cider vinegar
2 T champagne vinegar
2 T freshly squeezed lemon juice
1 T coconut sugar (I usually replace brown sugar with coconut sugar.)
1 bunch Tuscan kale, stemmed and cut into 1/2-1" pieces
1 shallot, minced (roughly 1/4 C)
2-3 golden beets, roasted and cut into 1/4" dice
1 C kamut, soaked, rinsed and cooked off
1 avocado, diced
1/2 C pecans, roughly chopped
1/2 C Bulgarian feta, crumbled or cut into small dice (regular feta is delicious, too but this is
what I had left...for a vegan option, omit the cheese and you're still left with a pretty stellar salad:)
1. Whisk together 1/4 C olive oil, the vinegars and lemon juice and season with sea salt and pepper.
2. Add kale and shallots and mix thoroughly to make sure the kale is evenly coated. Cover and chill for at least 3 hours before assembling salad. This will wilt the kale making it tender for every bite.
3. Once cooled, add the beets and the kamut and mix to coat evenly. You may need to drizzle some of the remaining oil in.
4. When ready to serve, add the avocado and feta (if using), drizzle with more olive oil and a splash of champagne vinegar to brighten it up. Taste and adjust salt and pepper. Stir gently and serve topped with chopped pecans.
5. The other genius of this salad (kale is first) is that it's sturdy enough to be made 2-3 days in advance. Just cover and chill and add avocados, feta and nuts when ready to serve. Thanks, Bon Appetit!
*Since I was moving, I had to use up everything I could in the kitchen. It's incredibly inspiring to cook when you have to constantly substitute and re-invent things with new ingredients.