Summer Kale Salad with Sweet Corn, Italian Sausage & Pecans

        From the blog For Love of the Table

1 small bunch (about 1/3 lb.)

1 t. apple cider vinegar

1 t. olive oil

1/4 t. kosher salt

1 link (4 oz.) Italian sausage (hot or you prefer)

1 large ear sweet corn in the husk

1/4 to 1/3 c. pecans

1/2 to 3/4 oz. (1/4 to 1/3 c.) thinly shaved red onion, rinsed under cold running water and blotted dry

3/4 oz Parmesan, shaved with a vegetable peeler (about 3 T. shaved),

A couple of tablespoons of a favorite tangy vinaigrette (see below)


Strip the center ribs away from the kale.  Stack the leaves in manageable bunches and cut them crosswise into 1/2-inch strips/ribbons.  (You will have about 3 oz. trimmed kale.)  Wash thoroughly in several changes of water and spin dry.  Chill until ready to make the salad. (You can wash the greens up to a day ahead.)


When ready to make the salad, place the kale in a salad bowl.  Add the cider vinegar, oil and salt and massage well.  Cover with plastic wrap and chill for 30 minutes.


Meanwhile place the corn directly on the rack of a preheated 375° oven.  Roast for 20 minutes.  Remove from the oven and strip away the husks and silks as soon as the corn is cool enough to handle.  (I typically do this immediately.  I simply work quickly...but you can use towels to grab the husks and silks and pull them away.  The sooner you do this the better since the corn will continue to steam inside the intact husk.)  Cut the corn away from the cob.  You should have about a cup of roasted kernels.  Set aside.


While the corn roasts, cook the sausage and toast the pecans.  Brown the sausage in a small ovenproof sauté pan.  Transfer to the oven to finish (in the sauté pan) to finish the cooking process.  Set aside to rest.


Place the pecans in a small baking dish/pan in the oven alongside the corn and toast until fragrant and beginning to take on a pale golden color (about four or five minutes).  When done, drizzle with a small amount of olive oil and season with kosher salt.  When cool enough to handle, coarsely crumble.


When ready to serve the salad, slice the sausage in quarter-inch thick rounds. Add to the bowl with the kale.  Add the corn, red onion, pecans and Parmesan.  Season with salt & pepper.  Drizzle with enough of your vinaigrette to lightly coat all of the ingredients.  Toss well.  Taste and correct the seasoning...adding more of the vinaigrette if needed.  Divide between plates and serve with some crusty bread.


Serves 2 as an entrée.

Two possible vinaigrettes: