The night before a big run, I usually make a simple kale salad that was in Runner's World years ago. Essentially, it is a lot of kale, parmesan cheese, pine nuts and currants.
But I was having a dinner party the night before the first Muddarella, so I wanted to make something more elaborate. And we'd just gotten a gift basket with gorgeous pears, so I had to include them.
Kale and Pear Salad
1 bunch Lacinato kale, cut in very thin slices
1 clove garlic, minced
1/4 cup basil, diced
2 T mint, diced
1 onion, chopped
1 T butter
3 T olive oil
2 T truffle honey
2 pears, diced
juice of 1 lemon
3 T red wine vinegar
salt and pepper
Put kale, garlic, and herbs in a large salad bowl.
Cook onion with butter and 1 tbsp olive oil for 5 minutes or until translucent. Add 1 T honey and continue cooking until caramelized, 10-15 minutes.
Place cooked onion in bowl with kale. In the same pan, saute diced pear until tender but still firm. Add a dash of cinnamon and 1 T honey to the pears. Add to the kale and mix.
Add remaining 2 tbsp of olive oil, vinegar, lemon juice, and salt and pepper, to taste.
Let the salad sit for at least 2 hours to tenderize the kale.
The salad may not have given me strength (and the Thai basil cocktails probably sapped it anyway) but it was a delicious and healthy start to the meal.