WE GOT MAUI’D
HERE TODAY, GONE TO MAUI
Now that those are out of my system, I can share today’s recipe with you. This goes hand in hand with telling you about our honeymoon experience in Maui; a place so gorgeous that a zillion corny dad puns could never taint her stunning beauty.
Nearly every night we were there, we ate by the ocean and saw this:
In addition to the scenery and the perfect weather and the giant sea turtles at the beach near our hotel; it was so nice to have this dedicated chunk of time where were completely committed to holding nothing back and having the best time humanly possible.
This was such a once-in-a-lifetime experience, you know? There will be plenty of opportunities in life to deny ourselves, so we chose to put that on hold for ten days. We’d have a frozen drink of some sort pretty much any time we were sitting down, we repeatedly blew $60 on the overpriced commemorative photo, we took naps every single day, we had dessert after lunch and dinner. You get the picture.
I tell you all this not to be one of those nauseating internet people who is all I LOVE MY LIFE; rather to prove a point about the salad recipe I am going to give you today. Even in the midst of a hedonism central I ate this salad, a kale salad, TWICE on our honeymoon. Two times we went back to Honu Seafood & Pizza and instead of me saying ‘Can you somehow deep fry a jello shot for me?’ I opted for fucking KALE. That’s how good it is.
The tartness of the lemon dressing, the sweetness of the dates and the pomegranate arils, the crunch of the walnuts, the saltiness of the Pecorino, and (I can’t believe I’m about to say this but it’s true!) the heartiness of the kale; I should not have said I didn’t exercise in Hawaii! Because this salad was a WORKOUT for my taste buds!
1-2 heads of Kale, washed and chopped (stalks removed)
½ cup chopped walnuts
¾ cup pomegranate arils
¼ cup dates, chopped
½ cup freshly grated pecorino cheese
Juice of 1 lemon
1 shallot, minced
¼ cup olive oil
2 tsp raw honey
salt and pepper to taste
Yield: Two large servings
Prep Time: 30 minutes
Cook Time: 0 minutes
- To prepare your dressing, whisk together lemon juice, olive oil, shallot, honey, and salt and pepper to taste.
- Pour dressing over kale and massage for 2-3 minutes (more on greens massaging here!), or until the greens get soft and wilt a bit. Let rest in the fridge for 15 minutes or so.
- While your kale is resting is a great time to chop your nuts and dates, shred your cheese, and seed your pomegranates.
- Top kale with walnuts, arils, dates, pecorino, and additional salt and pepper to taste. Toss well and enjoy!
I used this tutorial, which is a super easy method to release the arils from their fruity prison. Have a happy, love-filled Thanksgiving, you guys!