THE BEST SHREDDED KALE SALAD

Serves: 4 Toasted pecan Parmesan:

1 cup (250 mL) raw pecans

1 large clove garlic, grated

3 to 4 tsp (15 to 20 mL) nutritional yeast, to taste

4 1/2 tsp (22.5 mL) olive oil

1/4 tsp (1 mL) fine sea salt

Salad:

2 large bunches lacinato (Italian) kale, stems off

2 large cloves garlic

1/4 cup (60 mL) fresh lemon juice (1 large lemon)

3 to 4 tbsp (45 to 60 mL) extra-virgin olive oil

1/4 tsp (1 mL) fine sea salt 1/4 tsp (1 mL) freshly ground pepper

1 tsp (5 mL) maple syrup

1 to 2 handfuls dried cranberries or cherries (optional)

1. For the topping: Preheat oven to 300 F (175 C). Chop pecans to the size of small peas. Spread on baking sheet and roast in preheated oven for eight to 12 minutes, until golden.

2. In a medium bowl, combine pecans, garlic, yeast, oil and salt, mixing well.

3. For the salad: Chop kale into thin strands 1 to 2 inches (2.5 to 5 cm) long; you should have about 8 cups (2 L). Place in a large bowl.

4. Using a mini-food processor, process garlic until minced and combine well with lemon, oil, salt and pepper.

5. Pour dressing over kale and use hands to massage it into kale for about 30 seconds. Then season with maple syrup.

6. Sprinkle the topping and dried cranberries over the salad. Cover and refrigerate for 30 to 60 minutes to soften, or serve immediately.