- 1/4 cup sundried tomatoes
- juice from 2-4 oranges (about a cup of liquid, don't be afraid to be generous with juice)
- 2 tablespoons lemon juice (lemon juice concentrate is just fine)
- 1/4 cup olive oil
- 1 heaping teaspoon dried herbs d’ provence or Italian seasoning
- 1 teaspoon dried chili flakes (to taste)
- 1/4 teaspoon sea salt (to taste)
- 2-4 fresh garlic cloves (to taste)
- 2 large bunches of fresh kale
- ½ cup almonds
- fresh pear
Combine all of the liquids in a medium sized mixing bowl. Add the herbs, chili flakes and salt. Mince garlic and sundried tomatoes and add to liquids. I find that cutting the sundried tomatoes with kitchen shears is easier than using a knife. Let this mixture sit at room temperature for as long as possible, over night if possible – but perfectly fine if it sits just as long as it takes you to prepare the remainder of the recipe.
Cut the kale off of the stems discard the stems. Chop the kale into long thin strips (or any method you prefer to use so the kale is manageable with a fork and bite sized, just don’t cut it too finely or it will turn to mush). Wash and dry the kale thoroughly in a salad spinner with cold water.
Chop the almonds in a dry food processor until they turn to powder, pieces the size of couscous at the largest and sand at the smallest. Toss the almonds with the kale in a large bowl. Pour the dressing over the kale and massage gently until everything is combined evenly. Let everything marinade in the refrigerator overnight if possible. Delicious immediately, even better with a little time. Serve with diced fresh pear – do not add pear until immediately before serving.
Shelf Life: Eat within a week. Keep tightly sealed and refrigerated. Travels well without refrigeration. Keeps especially well the more thoroughly the kale is initially washed and dried.
- Kale: iron, calcium, major dose of antioxidants
- Almonds: protein, calcium, iron, vitamin E, magnesium, potassium, high in antioxidants
- Travels well
- Keeps well & improves with time!