Six O'Clock Solution: Pecans serve as Parmesan in vegan kale salad

Kale, the fashionable greenery, can make interesting, crunchy salads. This one from Angela Liddon’s new cookbook, Oh She Glows Every Day (Penguin, $32), has a lemon-garlic dressing that the author claims softens the kale, plus a pecan topping. Serve it with a soup or a combination of roasted vegetables and chickpeas, she suggests. She calls her topping Toasted Pecan Parmesan, although no Parmesan cheese is included. Followers of her blog OhSheGlows.com will know that Liddon lives in Oakvil