Ingredients
8ozTuscan kale
½ ozstrawberries
5radishes
2 ⅓ ozgoat cheese chilled
3Tbspolive oil
2Tbsplemon juice
1Tbspsmooth Dijon mustard
1 ½ tsphoney
sea salt
pepperfreshly ground , to taste
1cupold-fashioned oats
½ cup pistachios raw shelled or walnuts or pecans
½ cup whole almonds
½ cup sunflower seedsraw
¼ cup sesame seedsraw
1Tbspfennel seeds
½ tspsea saltfine-grain
¼ tspcayenne pepper
1large egg white
¼ cup olive oil
1Tbsphoney or agave nectar
Preparation
Preheat oven to 350 degrees F. In a medium bowl, toss the oats, pistachios, almonds, sunflower seeds, sesame seeds, fennel seeds, salt, and cayenne pepper.
Stir in the beaten egg white, oil, and honey or agave nectar until well blended. Transfer mixture to a rimmed baking sheet and bake, stirring halfway, until golden, about 16 to 19 minutes. Let the granola cool on the baking sheet.
In a small bowl, whisk together the olive oil, lemon juice, mustard, and honey until emulsified. Season with a dash of sea salt and a generous amount of freshly ground black pepper.
Use a chef’s knife to remove the tough ribs from the kale, then discard the ribs. Chop the kale leaves into small, bite-sized pieces.
Transfer the chopped 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.
Drizzle in the salad dressing and toss well, until all of the kale is lightly coated in dressing. Add the sliced strawberries and chopped radishes, then use a fork to crumble the goat cheese over the salad.
Toss again, then sprinkle with a couple of handfuls of granola. For best flavor, let the salad rest for 15 minutes before serving.
